Recipe

Garlicky Spinach Dip With Hearts Of Palm Recipe

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Ingredients

Dip:
Chips:
Cooking spray
22 (6-inch) corn tortillas, each cut into 8 wedges
1 (10-oz) package frozen sliced spinach, thawed, drained, & squeezed dry
1/2 c fat-free sour cream
1 (8-oz) block fat-free cream cheese, softened
1 1/4 c (5 oz) shredded part-skim mozzarella cheese
1 tbsp minced fresh garlic
1 (14-oz) can hearts of palm, drained & sliced
1 tsp salt
1/2 c (2 oz) grated Asiago cheese, divided
1 (6.5-oz) tub light garlic-and-herbs spreadable cheese (such as Alouette Light)

Directions

Step #1 Preheat oven to 375°.
Step #2 To prepare chips, arrange tortilla wedges in a single layer on baking sheets coated with cooking spray.
Step #3 Lightly coat wedges with cooking spray; sprinkle evenly with salt.
Step #4 Bake at 375° for 15 mins or until wedges are crisp & lightly browned.
Step #5 Reduce oven temperature to 350°.
Step #6 To prepare dip, sour cream, & remaining ingredients, mix mozzarella, 1/4 c Asiago, stirring until well mixed.
Step #7 Spoon spinach mixture into a 1 1/2-quart baking dish coated with cooking spray.
Step #8 Sprinkle top with remaining 1/4 c Asiago.
Step #9 Bake at 350° for 40 mins or until bubbly & lightly browned.
Step #10 Serve warm with chips.
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