Protein Packed Spinach Parmesan Dip with Homemade Baked Corn Chips (featured at the Disney Food + Wine Fest 2016)

  • Yield : 2.5-3 cups
  • Servings : 8-10
  • Prep Time : 5m
  • Cook Time : 0m
  • Ready In : 5m


  • 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


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.

Recipe Type: ,

Daniella Malfitano is a Chef, traveler, and lover of all things food. You can hear Daniella every week on the syndicated radio program “On The House” which is broadcasted nationally by over 300 radio stations. In addition Daniella is the host of the television program “Delicious Discoveries with Daniella Malfitano” on the PBS network KIXE. Tune in each Saturday as she highlights the local farms, ranches, vineyards, orchards, markets and more throughout your hometown. She’ll lead you from the source to the main course and show you all of the local delights of your neighborhood through its food.

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