Garlicky Spinach Dip with Hearts of Palm |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 22 |
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Homemade corn chips are sturdier than store-bought ones and stand up to this thick dip. Assemble the dip a day ahead and store, covered, in the refrigerator. Let stand at room temperature for 15 minutes before baking. Ingredients:
chips |
22 (6-inch) corn tortillas, each cut into 8 wedges |
cooking spray |
1 teaspoon salt |
1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese |
1/2 cup (2 ounces) grated asiago cheese, divided |
1/2 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) |
Directions:
1. Preheat oven to 375°.
2. 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.
3. Reduce oven temperature to 350°.
4. 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.
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