Warm Spinach and Artichoke Dip with toasted tortilla chips

Do you love spinach?

Do you love artichokes?

If two of those that you really love- then it's a great combination to dig with the tortilla chips.

I usually buy a big container of the spinach and artichoke dip at the store but never had to finish it all up. I thought myself why not to make those homemade dip by using a few ingredients. It works!

Spinach and Artichoke are enriches in Vitamin C, magnesium and fiber that help to fight heart diseases and lower blood pressure.

My eldest daughter couldn't stop eating it and barely saved some for me *teehee*.

Ingredients:

1 box of frozen chopped spinach or handful of fresh spinach.

2 stalks of green spring onions, finely chopped

1 (14 oz) jar of artichoke hearts, finely chopped (I prefer the marinated since it has some flavors inside but if you prefer the plain one then use that)

Half of the shredded mozzarella cheese

1 bag of shredded parmesan cheese or you can grate the freshly parmesan cheese

Mayonnaise - Couple dollops of it but you may want to add more.

Salt and Fresh Black Pepper

Couple of garlic cloves, minced

Some people usually mix it with sour cream and mayonnaise or cream cheese- use that whatever you prefer. You can combine 2 of them or just one.

If you plan to use the frozen spinach - thaw it and squeeze the water out (you don't want those soggy spinach in that mixture). For using the fresh spinach, chop finely- not chunky ones.

If you see your mixture becomes dry- ADD more mayonnaise or sour cream.

Bake it at 350 degree until it becomes very bubbly and cooked entirely.

For toasted tortilla chips with drizzle of olive oil and sea salt:

You can use some of the flour tortillas and cut into the wedges (8)

Drizzle it with a little bit of olive oil on it and sprinkle with sea salt

Bake it until it becomes toasty.