Ingredients

• 4 corn tortillas
• ¼ cup extra virgin olive oil
• Kosher salt and black pepper, to taste
• 1 package (10 ounces) frozen spinach, thawed and minced
• 1 cup Greek yogurt
• ¼ cup grated Parmesan cheese
• 1 clove garlic, finely minced
• 1 (8 ½ ounce) can water chestnuts, minced

Method

Step 1

Preheat oven to 400°F.

Step 2

Brush tortillas with olive oil on both sides then slice in triangles, season with salt and pepper and bake on a cookie sheet in the oven for 10 minutes or until they crisp up.

Step 3

To make the dip, mix together the chopped spinach, yogurt, Parmesan cheese, garlic, water chestnuts, salt and pepper in a bowl until everything is well combined.

Step 4

Serve with homemade baked corn chips and enjoy while the chips are warm.