Make that dish do-over spinach and artichoke dip even healthier, by using Chef Jo Lusted's chili lime baked tortillas to dip.
2 tbsp fresh lime juice
1 tsp chili powder
1 tsp sea salt
20 small 6-inch corn tortillas
Pour lime juice into a small spray bottle and fill with ½ cup water; set aside. Combine chili powder and salt; set aside.
Arrange oven racks in top and bottom 1/3 of oven. Preheat oven to 350F.
Stack tortillas into a pile, and cut into 8 wedges. Arrange tortillas in a single layer on 2 parchment-lined baking sheets. Mist with chili-water mixture. Dust evenly with chili salt and bake for about 15 minutes, switching and rotating baking sheets halfway through.
Remove from oven, allow to cool completely, cover and store at room temperature until needed.
Calories - 300
Fat - 16 grams
Fat - 2 grams