Photo of Warm artichoke dip and tortilla chips by WW

Warm artichoke dip and tortilla chips

6
6
6
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Warm yourself up with our tasty dip. Tortilla chips make a great stand-in for crackers and are so easy to prepare

Ingredients

Wholemeal tortilla

3 small, (3x40g)

Olive oil

2 tsp

Green shallot(s)

3 individual, finely chopped

Garlic

2 clove(s), crushed

Artichoke hearts, canned, rinsed, drained

220 g, (12 small)

Dried chilli flakes

¼ tsp

Light cream cheese

¼ cup(s), (55g)

Grated parmesan cheese

¼ cup(s), (20g)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Cut each tortilla into 3cm-side triangles. Place on a baking tray and lightly spray with oil. Bake tortilla triangles for 10–12 minutes or until edges are slightly golden and crisp.
  2. Meanwhile, heat oil in a small frying pan over medium heat. Add shallots and garlic and cook, stirring, for 2 minutes or until softened. Add artichokes and cook, stirring, for 3 minutes or until hot, then place mixture in a food processor. Add chilli flakes and cheeses and process until well combined. Serve warm artichoke dip with tortilla chips.

Notes

SERVING SUGGESTION: Raw vegetable sticks like carrot and celery.TIP: Artichoke hearts in brine come in bottles and cans, and are available from the canned vegetable aisle of most major supermarkets. Artichoke hearts vary in size, so if yours are on the larger side, you’ll need approximately six (weighing 220g in total) to create this recipe.