Recipes: Shamrock Spinach Chips + Homemade Ranch

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St. Patrick’s Day celebrating is a bit different than what it used to be. The day used to start off with a green beer early in the morning, head adorned with a glittery shamrock headband. We’d feast on kegs and eggs. We’d roll through the day, enjoying Irish Car Bombs and green jello shots. And we’d top off the night with some Irish music singalongs, holding each other up because by that time, we’re happy to have survived!  Now, to be honest, St. Patty’s Day seems to be all about the food! Bangers and Mash…Shepard’s Pie…Corned Beef…Yum!

While this isn’t your typical Irish fare (check the blog later this afternoon for a twist on the good ol’ Shepard’s Pie), I couldn’t resist finally putting my Shamrock cookie cutter to good use. Another huge plus? Putting this snack together is so easy. It takes minutes! While I would have preferred to use gluten free wraps, I wasn’t going to make myself crazy in that search. I also got to pull out my delicous, homemade ranch sauce to use for dipping. The hubby is a huge fan of ranch dressing, but it’s chock full of disgusting chemicals. This homemade version, I think, is even better than your Hidden Vally nastiness.

Shamrock Chips Ingredients:
Spinach Wraps (I used these)
Sea Salt
EVOO

Ranch Dressing Ingredients:
Dry:
2 tbsp dill (fresh or dried)
2 tsbp dried parsley
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
1 tsp sea salt
1 tsp garlic salt
Liquid:
1 1/2 cups sour cream (or plain, greek yogurt)
2 cups mayo (I used light canola mayo)
2 cups buttermilk
1 tsp lemon juice

Method – Shamrock Chips:
~ Preheat oven to 400 degrees
~ Cut out shamrock shaped chips from the spinach wraps
~ Place on foil-lined baking sheet and lightly coat with olive oil and sea salt
~ Bake for 10 minutes or until crisp (keep your eye on these – they go from being done to burnt quickly!)

Method – Homemade Ranch Dressing:
Combine dry ingredients in a small bowl
~ Combine liquid ingredients in a medium bowl
~ Whisk together dry ingredients into liquid ingredients
~ Place dressing in an air-tight container and store in fridge for at least two hours prior to serving
~ Top with fresh chives for serving

The chips are light and have a great crunch to them. The dressing doesn’t have your typical ranch tang, but that’s ok with me. I actually added a bit more dill than what was called for, and I think it turned out perfect.

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Happy St. Patrick’s Day! Enjoy a green beer for me!

 

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