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

Preheat oven to 350.

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

Sprinkle with salt, and serve with the dip.