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Skinny Spinach Dip with Baked Shamrock Chips Recipe

Ingredients

  • Spinach tortillas I used the Aldis brand
  • Non-stick coating spray
  • Coarse salt or sea salt
  • Shamrock cookie cutter

INGREDIENTS FOR DIP:

  • 9 oz. frozen chopped spinach - thawed and drained
  • 17.6 oz container plain Greek yogurt I used Fage brand
  • 1/4 cup low fat mayonnaise
  • 1 envelope Knorr vegetable recipe mix
  • 3 Tablespoons chopped chives
  • 2 garlic cloves - peeled and minced
  • Dash cayenne pepper
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 350°. Line a large baking pan with parchment paper and set aside.
  2. Place the shamrock cookie cutter on top of the spinach tortilla and cut out 3-4 shamrocks per tortilla for 12 total.
  3. Place the spinach shamrocks on the baking pan and lightly spray with the non-coated vegetable spray. Sprinkle sea salt on top of each shamrock.
  4. Bake for 7-8 minutes or until they just start to turn brown on the edges.
  5. Cool on the pan for 10 minutes.

DIRECTIONS TO MAKE DIP:

  1. Add all of the ingredients in a bowl and stir to mix well.
  2. Cover and chill for 2-3 hours.
  3. Garnish with parsley sprigs or chopped chives and serve with shamrock chips and/or baby carrots.
  4. ENJOY!!