Garlicky Spinach Dip With Hearts of Palm (Cooking Light) |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 22 |
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Yield 22 servings (serving size: about 1/4 cup dip and 8 chips) Ingredients:
22 (6 inch) corn tortillas, each cut into 8 wedges |
cooking spray |
1 teaspoon salt |
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 |
14 ounces can hearts of palm, drained and chopped |
10 ounces package frozen chopped spinach, thawed, drained, and squeezed dry |
8 ounces block fat free cream cheese, softened |
6 1/2 ounces 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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