Spinach Artichoke Dip with Gluten-free Tortilla Chips

When you’re spending time with friends or having a family game night at home, spinach artichoke dip is a party favorite—especially with homemade grain-free chips!

Ingredients:

For chips:

• 1 package Mikey’s Gluten-Free Cassava Tortillas
• 2 tablespoons avocado oil (or avocado cooking oil spray)
• Sea salt to taste

For dip:

• 2 teaspoons extra virgin olive oil
• 1 (14 ounce) can artichoke hearts, drained and patted dry
• 1 teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes
• ½ onion, minced
• 2 cloves garlic, minced
• Salt to taste
• Juice from 1 fresh lemon
• Splash of white wine
• 8 ounces baby spinach, chopped
• 8 ounces softened cream cheese
• ¼ cup plain Greek yogurt
• ½ cup parmesan cheese
• ½ cup shredded cheddar cheese

Instructions:

To make chips:

1. Heat oven to 350 F.
2. Using a sharp knife or kitchen shears, cut tortillas into eight triangles each.
3. On a nonstick baking tray, spread tortillas in a single layer and spray lightly or brush with cooking oil.
4. Bake until golden brown (about 18-20 minutes).
5. Sprinkle chips with sea salt immediately after baking.

To make dip:

1. Heat a large skillet over medium heat. Add olive oil.
2. Add artichoke hearts, Italian seasoning and red pepper flakes. Cook until slightly brown.
3. Add onion, garlic and salt. Cook 1 minute longer.
4. Add lemon juice and wine. Cook 1 minute longer.
5. Turn off heat. Add chopped spinach and stir until spinach wilts.
6. Transfer to a bowl and add yogurt, cream cheese, parmesan cheese and cheddar cheese.
7. Mix to combine. Serve with baked tortilla chips.

Courtesy of Mickey’s Learn more at eatmikeys.com