Shamrock Chips with Pot o' Gold Dip
Celebrate St. Patrick's Day with crispy Shamrock Chips made from spinach tortillas and a flavorful Pot o' Gold Dip featuring yellow heirloom tomatoes. This festive and easy snack is a fun way to enjoy the holiday with both kids and adults.
- Prep Time: 15 minutes
- Cook Time: 5-6 minutes
- Total Time: 20-25 minutes
- Yield: 4-6 servings
- Category: Snack, Appetizer
- Method: Baking, Blending
- Cuisine: American, Holiday
- Diet: Vegetarian
Ingredients
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
Instructions
1. Prepare the Pot o' Gold Dip:
- Chop the tomatoes and other desired ingredients into large chunks.
- Place all ingredients into a blender. If preferred, squeeze out some tomato juice before blending for better consistency.
- Blend on low speed or hand-chop ingredients for a chunkier salsa.
- Taste and adjust seasoning as needed. Refrigerate for at least an hour.
2. Make the Shamrock Chips:
- Preheat oven to 375°F (190°C).
- Use a shamrock-shaped cookie cutter to cut shapes from spinach tortillas.
- Arrange cut-outs on a baking sheet, lightly spray with oil, and sprinkle with salt.
- Bake for 5-6 minutes, checking after 4 minutes to avoid over-browning.
3. Serve:
- Arrange the chips around a bowl of dip and enjoy!
Notes
- Serve with additional dips like guacamole or white bean dip for variety.
- For extra crispiness, let chips cool completely before serving.
- Add jalapeños or cayenne for a spicy kick.
Find it online: https://recipesbyjanet.com/shamrock-chips-with-pot-o-gold-dip/
