Spinach Artichoke Dip and Chips
I have 2 exciting pieces of news everyone! The first is that I switched my blog from wordpress.com to a self-hosted domain (Bluehost). So now, the URL doesn’t have “.wordpress.com” after it. I’m definitely no expert at computers and tech stuff but I managed to get it to work! Unfortunately, this means I lost all my WordPress followers so if you are out there, I am sorry and please re-subscribe!
The second exciting news is that I got 2 new lenses! One is a 45 mm (f1.8) lens that I love using for food photography and the other is a 40-150 mm zoom lens. I am SO excited to use both since they’ll definitely improve the quality of my photos. I actually used the 45 mm one for the pictures of the dip; I’m sure you can see the difference a lens makes already!
On Christmas day, my mom and I made our own spinach artichoke dips and chips. It was our first time making both and luckily, they both turned out amazing! The dip was creamy and rich with flavor, but had a good amount of artichokes and spinach. The chips were fresh out of the oven so they were tasty and crunchy and didn’t even need salt. Among the 4 of us, we finished it all for lunch.
SPINACH ARTICHOKE DIP AND CHIPS
Spinach Artichoke Dip:
1 (8 oz) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup Parmesan cheese, grated
1/4 cup Romano cheese, grated
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1/2 (14 oz) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup mozzarella cheese, shredded
3 large flour tortillas (corn or whole wheat tortillas also work)
Spinach Artichoke Dip:
adapted from All Recipes
Preheat oven to 350 degrees F. Lightly grease a large baking dish or several small ones.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Sprinkle the top with mozzarella cheese. Bake for about 25 minutes, until bubbly and lightly browned.
Preheat oven to 400 degrees F.
Lightly brush olive oil onto both sides of each tortilla.
Stack tortillas on top of each other and cut into small triangle slices.
Place triangles on a baking sheet and bake for 7-10 minutes, until lightly browned.
Take out of oven and let cool.