Garlicky Spinach Dip With Hearts of Palm |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 20 |
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This dip is so delicious! Serve with homemade corn tortilla chips (as suggested) or use pita chips, store bought chips, or baguette. From Cooking Light Ingredients:
1 1/4 cups shredded part-skim mozzarella cheese |
1/2 cup grated asiago cheese, divided |
1/2 cup nonfat 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) package fat free cream cheese, softened |
1 (6 1/2 ounce) container light spreadable cheese with garlic and herbs (such as alouette light) |
22 (6 inch) corn tortillas, each cut into 8 wedges |
cooking spray |
salt, to taste |
Directions:
1. Preheat oven to 375°.
2. To prepare chips, arrange tortilla wedges in a single layer on baking sheets coated with cooking spray.
3. Lightly coat wedges with cooking spray; sprinkle evenly with salt (be generous).
4. Bake at 375° for 15 minutes or until wedges are crisp and lightly browned. I flip them about halfway through.
5. Sprinkle with salt again to taste after done.
6. Increase oven temperature to 350° (or just start here if you're not making chips).
7. To prepare dip, combine mozzarella, 1/4 cup Asiago, sour cream, and remaining ingredients, stirring until well blended.
8. Spoon spinach mixture into a 1 1/2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup Asiago.
9. Bake at 350° for 40 minutes or until bubbly and lightly browned. Serve warm with chips.
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