ingredients:
for the dip:
1 can (14oz) artichokes, drained
1 bag (6oz) baby spinach, finely chopped
1 package (8oz) 1/3 less fat cream cheese, cubed
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
1 clove garlic, minced
1/4 tsp salt
1/4 tsp pepper

for the chips:
18 corn tortillas
cooking spray
salt, to taste

instructions:
Combine the artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, garlic, salt, and pepper in a lined slow cooker. Cook on high heat for two hours, stirring at the halfway point.

Prepare the chips when there is 30 minutes remaining on the dip. Spray one side of each tortilla with cooking spray.

Stack the tortillas, and use a knife to cut them into eighths.

Line a baking sheet with parchment paper, and lay the chips in a single layer. 

Bake at 350 for 15-20 minutes, or until they are golden brown and crispy.

Sprinkle with salt, and enjoy with the spinach and artichoke dip!