We've been buying these tortilla chips from Azure Standard. I used to buy corn tortillas and make homeade tortilla chips by cooking them in olive oil and sea salt, but it's a lot of work to make a good-sized batch!
Here are our current two favorite chip dips...
Spinach Artichoke Dip from What the Bible Says About Healthy Living Cookbook
1 tsp minced garlic
1/3 cup mayonnaise (such as this one)
1/4 cup Parmesan cheese (Since it's difficult to find this in organic, I often just buy non-organic.)
1/2 tsp sea salt
1, 14-oz. can of artichoke hearts packed in water, drained
1, 10-oz. package of frozen chopped spinach, thawed and thoroughly drained
3-4 sprigs fresh dill (chopped) or a few shakes of dried dill
1 cup shredded organic mild cheddar cheese
Put garlic, mayo, Parm cheese, and salt in a food processor and process until smooth. Add artichokes, spinach, and dill. Pulse several times until desired texture. Add cheddar cheese and mix until just combined. Transfer to 8 x 8 or similar-sized pan and bake at 350 degrees or until dip is bubbly. (Broil to brown slightly, if desired.)
Note: I was able to find all the ingredients I needed for this - except for the mayo - from Target.
Warm Taco Dip
1/4 - 1/2 onion, diced small
1 lb. ground beef
1, 16-oz. can organic refried beans
1 - 2 tsp. taco seasoning (such as this one)
2 cups shredded organic cheese
1, 16-oz. container organic sour cream (or less)
shredded or diced lettuce
1, 11-oz. jar salsa
Brown hamburger and onions in large skillet. Stir in beans and taco seasoning until well combined. Spread mix onto 7 x 11 pan or similar. Top with salsa and then cheese. (At this point, you can refrigerate it until you are close to serving time if you want to make it ahead.) Bake at 350 degrees for 30 - 45 minutes. Cool slightly. Top with lettuce then sour cream.
Optional: You can also top with things like diced tomatoes, green chilies, black olives, and green onion, but I like it simpler!
Note: I was able to find all the ingredients for this at Hy-Vee.