Tortilla Chips w/ Spinach Artichoke Dip (/ Maize Day)
This is a quick and easy Spinach Artichoke Dip variation that I'm posting for Maize Day!
"Maize Day is celebrated every year to mark the special role that maize has played in food history. Maize, which the Europeans came to call “corn,” has an ancient and interesting history and plays central roles in many native myths and legends. And anyone who’s ever eaten corn on the cob with fresh creamy butter and a pinch of salt knows that corn more than deserves its own holiday!"
Here's another post about Spinach Artichoke Dip / Spread.
What I used:
- Shagbark Mill Tortilla Chips
- Bird's Eye Spinach
- Native Forrest Artichoke
- Philadelphia Cream Cheese
- Daisy Sour Cream
- Mozzarella - Frido String Cheese
- Private Collection parmesan, asiago, and romano cheese
- Garlic powder (not shown)
- Lemon juice (splash - not shown)
I cut the artichoke hearts into smaller pieces. I put it in a microwave-safe bowl with some frozen spinach, sour cream, Philadelphia cream cheese,, garlic powder, lemon juice. Then I microwaved it for 90-120 seconds until it was warm.
I mixed it together. You could just eat it here! :)
I transferred it to an oven-safe dish and added the mozzarella and 3- cheese shredded mix on top.
Then I broiled it for 5 min. or so until it was melt-y and golden brown. (You could just melt the cheese in the microwave, but it is nice to put in the oven / toaster oven for a few minutes.)
I also toasted the chips in the oven while I was warming it up.
Here's the finished product! It's super easy to make, creamy, cheesy and tasty and the chips were really good too! Check them out!
Give it a try! We are good at this!