Garlicky Spinach Dip with Hearts of Palm
Ingredients
- Chips:
- 22 (6-inch) corn tortillas, each cut into 8 wedges
- Cooking spray
- 1 teaspoon salt
- Dip:
- 1 ¼ cups (5 ounces) shredded part-skim mozzarella cheese
- ½ cup (2 ounces) grated Asiago cheese, divided
- ½ cup fat-free sour cream
- 1 tablespoon minced fresh garlic
- 1 (14-ounce) can hearts of palm, drained and chopped
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 (8-ounce) block fat-free cream cheese, softened
- 1 (6.5-ounce) tub light garlic-and-herbs spreadable cheese (such as Alouette Light)
Instructions
- Preheat oven to 375°.
- To prepare chips, arrange tortilla wedges in a single layer on baking sheets coated with cooking spray. Lightly coat wedges with cooking spray; sprinkle evenly with salt. Bake at 375° for 15 minutes or until wedges are crisp and lightly browned.
- Reduce oven temperature to 350°.
- To prepare dip, combine mozzarella, 1/4 cup Asiago, sour cream, and remaining ingredients, stirring until well blended. Spoon spinach mixture into a 1 1/2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup Asiago. Bake at 350° for 40 minutes or until bubbly and lightly browned. Serve warm with chips.
