Thursday, May 10, 2012

Spinach and Artichoke Dip and Baked Tortilla Chips

Last time I did an Applebee's Copycat, this time I decided to wing it! This was also for Troy's Appetizer Platter B-day dinner.

Super Easy Baked Tortilla Chips

Make a few or make a lot, they store well in a sealed container!

Corn Tortillas(white or yellow I used both)
Olive or Canola Oil
Other Seasonings to taste ie:
garlic powder
chili powder

I did half my batch plain salt, half with Emeril's Southwest Seasoning.

Preheat oven to 350

Lightly brush each tortilla front and back with the oil(you can actually use cooking spray if you like!)
Cut each tortilla into 8 wedges and place on a baking pan. Sprinkle with salt and other seasonings as desired.

Bake 10-15 minutes , watching CAREFULLY and flipping as needed. They will crisp as they cool so pull them out when they are still slightly pliable. Do not over brown!

Serve warm or allow to cool and store.


8 oz cooked and drained artichoke hearts(canned or jarred are fine)
3 oz, steamed and drained baby spinach
3/4 cup ricotta cheese
1/2 cup sour cream
1/3 cup parmesan cheese, grated
1/2 tsp garlic powder
1/2 tsp red pepper flakes
salt and pepper to taste

1/2 cup mozzarella, shredded

In a food processor combine all ingredients except mozzarella.

Process until fairly smooth. Add mozzarella and pulse until just combined.

Scrape into a lightly greased 9 inch square baking dish. Cover with foil and refrigerate at least an hour for flavors to blend.

Preheat oven to 350

Bake 30-40 minutes until heated through. Serve with Tortilla Chips

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