Spinach Dip Cheese Crisps

How to make Spinach Dip Cheese Crisps

Step 1: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.

Step 2: In a bowl, mix together all cheeses, thawed spinach (squeeze out excess water), garlic, onion powder, pepper, and red pepper flakes if using.

Step 3: Spoon about 1 tablespoon of the mixture onto the prepared baking sheet, spacing each mound about 2 inches apart. Flatten slightly with the back of a spoon.

Step 4: Bake for 8-10 minutes, or until golden brown and crispy around the edges.

Step 5: Let crisps cool on the pan for 2-3 minutes, then transfer to a wire rack to cool completely. They will continue to crisp as they cool.

Step 6: Serve alone as a snack or with dips like ranch, sour cream, or marinara.

Recipe Variations and Possible Substitutions

• Cheese options: Use Monterey Jack, Gruyère, or a Mexican cheese blend.
• Add protein: Mix in crumbled bacon or finely diced cooked chicken.
• Fresh spinach: Cook and drain fresh spinach as a substitute for frozen.
• Keto-friendly: All ingredients are naturally low-carb and keto-approved!

Storage and Reheating Tips

• Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for 4-5 days.
• Reheating: To re-crisp, bake at 350°F for 3-4 minutes or air fry briefly.
• Freezing: Not recommended, as texture may become soggy after thawing.