{"id":1254,"date":"2017-09-07T16:04:34","date_gmt":"2017-09-07T16:04:34","guid":{"rendered":"http:\/\/martins.eatsmartbewell.com\/home\/?p=1254"},"modified":"2017-09-28T16:31:22","modified_gmt":"2017-09-28T16:31:22","slug":"hot-spinach-kale-dip-with-homemade-tortilla-chips","status":"publish","type":"post","link":"https:\/\/martins.eatsmartbewell.com\/home\/hot-spinach-kale-dip-with-homemade-tortilla-chips\/","title":{"rendered":"Hot Spinach &#038; Kale Dip with Homemade Tortilla Chips"},"content":{"rendered":"<p><img decoding=\"async\" class=\"ngg-singlepic ngg-none\" src=\"https:\/\/martins.eatsmartbewell.com\/home\/wp-content\/gallery\/recipes\/HotSpinachKaleDipHomemadeTortillaChips.jpg\" alt=\"Hot Spinach & Kale Dip with Homemade Tortilla Chips\" \/><img decoding=\"async\" class=\"icoDL\" src=\"https:\/\/martins.eatsmartbewell.com\/home\/wp-content\/images\/ico_Print.png\" alt=\"download\" title=\"Print Recipe\" onClick=\"window.print()\" \/><a href=\"https:\/\/martins.eatsmartbewell.com\/home\/hot-spinach-kale-dip-with-homemade-tortilla-chips\/email\/\" title=\"Email This Post\" rel=\"nofollow\"><img decoding=\"async\" class=\"WP-EmailIcon\" src=\"https:\/\/martins.eatsmartbewell.com\/home\/wp-content\/plugins\/wp-email\/images\/ico_email.png\" alt=\"Email This Post\" title=\"Email This Post\" style=\"border: 0px;\" \/><\/a><br \/>\n<span class=\"recTitle\">Hot Spinach &#038; Kale Dip with Homemade Tortilla Chips<\/span><\/p>\n<p><span class=\"recPrep\">Prep: 30 minutes<br \/>\nBake: 1 hour 20 minutes \u2022 Serves: 20<\/span> <!--more--><\/p>\n<div class=\"recIngre\">\n<span>2<\/span>teaspoons dried oregano<br \/>\n<span>1\t<\/span>teaspoon garlic salt<br \/>\n<span>20\t<\/span>(6-inch) corn tortillas<br \/>\n<span>\t<\/span>Nonstick cooking spray<br \/>\n<span>2\t<\/span>tablespoons olive oil<br \/>\n<span>2\t<\/span>bags (5 ounces each) baby kale, coarsely chopped<br \/>\n<span>2\t<\/span>bags (5 ounces each) baby spinach, coarsely chopped<br \/>\n<span>1\/2\t<\/span>teaspoon salt<br \/>\n<span>1\t<\/span>large onion, chopped<br \/>\n<span>5\t<\/span>garlic cloves, minced<br \/>\n<span>1\t<\/span>package (8 ounces) Neufch\u00e2tel cheese, softened<br \/>\n<span>1\/2\t<\/span>(8-ounce) package fat-free cream cheese, softened<br \/>\n<span>1\/2\t<\/span>cup fat-free sour cream<br \/>\n<span>1\/2\t<\/span>teaspoon fresh ground black pepper<br \/>\n<span>1\t<\/span>cup shredded part-skim mozzarella cheese<br \/>\n<span>1\/4\t<\/span>cup grated Parmesan cheese <\/p>\n<\/div>\n<p><span class=\"recPrep\"><span>1.<\/span>Preheat oven to 350\u00b0. In small bowl, combine oregano and garlic salt. Working in batches, place 5 tortillas in single layer on work surface; spray both sides of tortillas with cooking spray; evenly sprinkle with oregano mixture. Stack tortillas; cut into 4 wedges. Repeat with remaining tortillas.<br \/>\n<\/span><\/p>\n<p><span class=\"recPrep\"><span>2.<\/span>On 2 rimmed baking pans, spread half the tortilla wedges in a single layer. Bake 18 to 20 minutes or until golden brown and crisp, rotating pans and turning wedges after 12 minutes. Transfer chips<br \/>\nto wire rack to cool. Repeat with remaining tortilla wedges. Makes 80 chips.<br \/>\n<\/span><\/p>\n<p><span class=\"recPrep\"><span>3.<\/span>Meanwhile, in large saucepot, heat 1 tablespoon oil over medium-high heat. Add kale, spinach and salt; cook 5 to 6 minutes or until wilted, stirring frequently; strain, pressing with back of spoon to remove excess moisture.<br \/>\n<\/span><\/p>\n<p><span class=\"recPrep\"><span>4.<\/span>In same saucepot, heat remaining 1 tablespoon oil over medium-high heat. Add onion; cook 6 to 8 minutes or until tender; remove from heat. Stir in garlic, Neufch\u00e2tel cheese, cream cheese, sour cream and pepper until well combined. Stir in 3\/4 cup mozzarella cheese, 2 tablespoons Parmesan cheese and kale mixture. Spoon kale mixture into 1-1\/2-quart glass or ceramic baking dish. Sprinkle with remaining 1\/4 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Bake 45 to 50 minutes or until bubbly and top is browned. Makes about 5 cups.<br \/>\n<\/span><\/p>\n<p><span class=\"recPrep\"><span>5.<\/span>Serve dip with tortilla chips or Pita Crisps.<br \/>\n<\/span><\/p>\n<p><span class=\"recNut\"><br \/>\nApproximate nutritional values per serving:<br \/>\n151 Calories, 6g Fat (2g Saturated), 14mg Cholesterol,<br \/>\n280mg Sodium, 17g Carbohydrates, 1g Fiber, 6g Protein<br \/>\n<\/span><\/p>\n<p><span class=\"recTip\">Cooking Clues<\/span><br \/>\nServe along with fresh veggies like carrots, cucumbers, celery, sugar snap peas and\/or bell peppers.<\/p>\n<p><span class=\"recPrep\"><span>Dietitian\u2019s tip:<\/span><br \/>\n> This is a great way to try kale for the first time! Try swapping sour cream for plain non-fat Greek yogurt for an extra protein punch, an increase in vitamin B12, and to reap the benefits of probiotics found in yogurts with live active cultures.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hot Spinach &#038; Kale Dip with Homemade Tortilla Chips Prep: 30 minutes Bake: 1 hour 20 minutes \u2022 Serves: 20<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,5],"tags":[],"class_list":["post-1254","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v19.7 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Hot Spinach &amp; 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