Kairos Spinach Dip w/ Fresh Flour Tortilla Chips

Kairos Spinach Dip w/

Fresh Flour Tortilla Chips

Recipe courtesy of James K Jones from Kairos Kafe

3 cups fresh spinach leaves, washed and drained

1 package Knorr Vegetable Soup Mix

1 cup chopped water chestnuts

½ cup mayo

½ cup sour cream

½ cup feta cheese

¼ cup shredded mozzarella cheese

¼ cup shredded parmesan cheese

1 teaspoon minced garlic

Sea salt

White pepper

1 tablespoon olive oil

Preheat a large saucepan, and add in Olive Oil. When the oil heats up add in garlic and cook for about 30 – 45 seconds (be careful not to burn the garlic) Add Spinach, Sea Salt, and White Pepper to taste. Stir and cook until the Spinach becomes good and wilted. Strain the Spinach into a colander and then ad back into the saucepan. Immediately add Soup Mix, Cheeses, Mayo, and Sour Cream. Using a large spoon stir until everything becomes uniform. Add water chestnuts. Refrigerate 4 to 6 hours or overnight.

For the Chips:

3 cups peanut oil

4 Flour Tortillas

Sea salt

White pepper

In a large Pot bring peanut oil up to 350 degrees. Cut tortillas into whatever shapes and sizes you desire (you may want a bigger chip or a smaller one). I usually cut mine into triangles like I'm slicing a pizza. When oil is hot drop them in one at a time, and stir with a large wooden spoon, taking care to keep them from sticking together. When they reach a golden brown color remove from oil onto a plate covered with paper towels. Season immediately with Sea Salt and White Pepper.

Noon Cooking - February 4, 2011