Skinny Spinach Dip with Baked Shamrock Chips Recipe

Are you having a St Patrick’s day party? Or do you just fancy making something super tasty that both adults and children alike will love?! 
Then this is the recipe for you! It’s a great one for getting children trying something new in an exciting way and when food is fun it tastes even better!

Yields: 3 cups of dip and 12 chips

INGREDIENTS FOR SHAMROCK CHIPS

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

DIRECTIONS FOR SHAMROCK CHIPS 

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!!

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