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5 from 1 vote

Shamrock Chip with Cheddar Jalapeno Dip

How about this for a fun St. Patrick's Day appetizer? Is is simple to throw together and so yummy!!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Keyword: appetizer ideas, st patricks day appetizers, st patricks day food
Servings: 4 servings
Author: Amy- A Red Spatula

Ingredients

  • 4-6 spinach tortillas
  • 1 tablespoon olive oil
  • salt to season and taste
  • 1 cup Greek Yogurt
  • 1 tablespoon mayonnaise If you are not into mayo, definitely just omit.
  • 3 tablespoons lowfat cream cheese, softened
  • 1 ½ cup cheddar, grated I prefer to grate myself as the pre shredded cheese never melts as well. I also love a sharp cheddar, but use your cheddar of choice.
  • ½-1 cup chopped jalapenos If you are looking for a less spicy dip, use green chilis.
  • salt and pepper to taste

Instructions

  • Preheat oven to 375 degrees.
    Add Greek Yogurt, cream cheese and mayo to a small mixing bowl. I used a 4 cup measuring bowl. Mix until smooth. I used my hand mixer for this, but certainly use whatever you are most comfortable using. Next add in 1 cup grated cheddar and peppers. Mix until incorporated.
    Next pour into an oven safe dish. You can see from the post, my container is about 2 cups. Place in oven and bake until bubbly and lightly browned.
    While the dip is baking, start your chips. Place tortillas on cutting board. I layered 2 tortillas together and cut this way. Make sure and press until the cookie cutter has cut through. It will take a little wiggling.
    Next, put all chips on parchment lined baking sheet. Brush with the olive oil and sprinkle with salt.
    Place in the same 375 degree oven as the dip. Bake until lightly golden brown. These are thin, so it won't take long.
    They should both be coming out about the same time.
    Now, sit back and enjoy. You deserve it!!