Warm Spinach Artichoke Dip with Toasted Corn Tortilla Chips | FoodFlakes.com

Ingredients

• 3 T. extra virgin olive oil, divided
• 10-12 small gluten - free corn tortillas, cut into 8 wedges each
• Garlic powder, to taste
• Sea salt, to taste
• 4-5 cloves garlic, minced
• 5 c. fresh spinach, long stems removed and roughly chopped
• 2 T. fresh basil, chopped
• Sea salt and black pepper, to taste
• 1 14.5 oz. jar artichokes, packed in water, drained and chopped
• 1/3 c. full - fat sou r cream
• 8 oz. cream cheese, softened
• 1/4 c. Parmesan cheese, freshly grated
• 3/4 c. Mozzarella cheese, divided