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 1 cup of grated cheddar and peppers. Mix until incorporated.
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 the cutting board. I layered 2 tortillas together and cut them this way. Make sure and press until the cookie cutter has cut through. It will take a little wiggling.
Put all chips on a 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. Be sure to keep an eye on them, I have burned them more times than I care to admit!
They should both be coming out at about the same time.