Preheat the oven to 375°F (190°C). Grease a small baking dish and set aside.

Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the spinach and a big pinch of salt. Cook the spinach until it's wilted and has released some of its water. Then, transfer it to a fine-mesh sieve (or a square of cheesecloth) and use the back of a spoon to press out as much water as possible.

Add the spinach, artichoke hearts, mayonnaise, parmesan cheese, garlic, and black pepper to a medium mixing bowl. Mix until everything is well-combined.

Spoon the dip into the prepared baking dish and evenly smooth out the top. Bake the dip for 20-25 minutes until it's bubbly and has some golden-brown spots on top.

Using a pizza cutter or sharp knife, cut ghost shapes out of the tortillas. I like to cut out random shapes to reduce waste. Just keep flipping the tortilla around using any pointed parts as the 'tail' of the ghost. Then, round out any sharp points to make the chips look more ghost-like.

Next, use a re-usable straw or a small round piping tip to cut out the eyes and mouths of the ghosts. Place the chips in a single layer on 2 sheet pans. Use a pastry brush to brush both sides of the chips with avocado oil or olive oil. Sprinkle the chips with a bit of Kosher salt.

Bake the chips for 6-7 minutes, flipping the pan halfway through, just until they're light golden-brown on the edges and starting to crisp. (They will crisp up more as they cool.) Transfer the chips to a serving platter and serve them with the hot dip.