Shamrock Chips with Pot o' Gold Dip

Why You’ll Love This Recipe

• Festive and Fun: The shamrock-shaped chips add a playful element to your St. Patrick's Day celebrations.
• Healthy Ingredients: Made with spinach tortillas and fresh vegetables, this snack is both tasty and nutritious.
• Quick and Easy: With simple preparation and minimal cooking time, you can whip up this appetizer in no time.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Shamrock Chips:

• Spinach tortilla wraps
• Cooking oil spray
• Salt

Pot o' Gold Dip:

• Yellow heirloom tomatoes or yellow pear cherry tomatoes
• Chopped onion
• Salt
• Lime juice
• Optional: Fresh chopped cilantro, diced yellow bell pepper, jalapeño pepper, finely minced garlic, chives for garnish

Directions

1. Prepare the Pot o' Gold Dip:

   • Chop the tomatoes and other desired ingredients into large chunks.
   • Place all ingredients into a blender. For better consistency, gently squeeze some juice out of the tomatoes over the sink before blending.
   • Blend on low speed to avoid over-blending. If you prefer a chunkier salsa, hand-chop the tomatoes and finely dice the onion and garlic, then mix together in a bowl with salt and lime juice.
   • Taste and adjust seasoning as needed. Refrigerate for at least an hour to allow flavors to meld.

2. Make the Shamrock Chips:

   • Preheat the oven to 375°F (190°C).
   • Using a shamrock-shaped cookie cutter, cut out shapes from the spinach tortilla wraps. Each wrap should yield 7-8 shamrocks.
   • Place the cut-outs on a cookie sheet, lightly spray with cooking oil, and sprinkle with salt.
   • Bake for 5-6 minutes, checking frequently after 4 minutes to prevent over-browning.

3. Serve:

   • Arrange the shamrock chips on a platter around a bowl of the Pot o' Gold Dip.
   • For added variety, include green guacamole, white bean dips, bell pepper rings, carrots, and crackers as additional dipping options.

Servings and Timing

• Servings: Approximately 4-6 servings
• Preparation Time: 15 minutes
• Cooking Time: 5-6 minutes
• Total Time: 20-25 minutes

Variations

• Cheesy Dip: Substitute the salsa with a warm cheese dip made from melted Velveeta cheese and Rotel tomatoes for a creamy alternative.
• Spicy Kick: Add finely diced jalapeño peppers to the salsa or sprinkle cayenne pepper on the chips before baking for extra heat.
• Alternative Shapes: Use different cookie cutter shapes to suit other occasions or themes.

Storage/Reheating

• Shamrock Chips: Store leftover chips in an airtight container at room temperature for up to 2 days. To re-crisp, bake in a preheated oven at 350°F (175°C) for 2-3 minutes.
• Pot o' Gold Dip: Keep the dip refrigerated in a sealed container for up to 3 days. Stir well before serving. Reheat gently on the stove over low heat if desired.

FAQs

What can I use if I don't have a shamrock-shaped cookie cutter?

You can use any other festive shape or simply cut the tortillas into triangles or squares with a