Tortilla Chipa with Four Dips

Ingredients:

2 Bags store-bought Tortilla Chips

1 Jar store-bought Salsa (You can obviously make your own, if you prefer)

Spinach/Artichoke Dip:

1 10 oz package frozen, chopped spinach

2 small jars artichoke hearts, drained

1 8 oz container sour cream

1 cup mayonnaise

1 cup shredded cheese (I usually use the Mexican or Italian mix)

Defrost and drain spinach. Chop artichoke hearts. Mix all ingredients together. Bake on 350 for 30 minutes.

Hot Clam/Bacon Dip Recipe here

Southwestern Salsa here

Place the tortilla chips in an attractive basket, and surround it with four bowls of different dips. You will need a basket, four bowls, and four serving spoons.