Spinach Artichoke Dip with Ghost Tortilla Chips
This classic dip made with our cream cheese & sour cream, is given a spooky vibe when you bake up some crispy ghost chips to go with it.
Servings 8
Ingredients:
Spinach Artichoke Dip
- 8 oz Prairie Farms Cream Cheese softened
- ¼ cup Prairie Farms Sour Cream
- ¼ cup Mayonnaise
- ⅔ cup Shredded Parmesan Cheese
- ½ cup Shredded Mozzarella Cheese
- 2 cloves Minced Garlic
- 1 tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
- 1 can (14 oz) Quartered Artichoke Hearts liquid drained, chopped
- 8 oz Frozen Spinach thawed, excess liquid drained
Ghost Tortilla Chips
- 10 Flour Tortillas
- 2 tbsps Avocado Oil
- 1 tsp Kosher Salt
Directions:
Spinach Artichoke Dip
- Preheat the oven to 350°F. Coat a 1-quart baking dish with butter. Set aside.
- In a large bowl, beat together the cream cheese, sour cream, mayonnaise, parmesan, mozzarella, garlic, salt, and pepper until smooth.
- Stir in drained artichoke hearts and spinach. Add mixture to a prepared baking dish and spread evenly. Bake for 20 minutes, or until heated through and melted.
Ghost Tortilla Chips
- While the dip is baking, take the tortillas and cut into ghost shapes using a pairing knife or a ghost-shaped cookie cutter. Add to a baking sheet, then brush with oil and sprinkle with salt.
- Bake for 10 minutes, until crispy. Serve with finished dip and enjoy!
