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Asiago Spinach Dip with Hearts of Palm

Kraft Memeber Recipe
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Makes: 22 servings Total Time: 1 hr
Category: Appetizers Sub Category: Hot Dips

what you need
  • 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 can (14-ounce) hearts of palm, drained and chopped
  • 1 package (10-ounce) frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 block (8-ounce) fat-free cream cheese, softened
  • 1 tub (6.5-ounce) light garlic-and-herbs spreadable cheese
make it
Preheat oven to 375°F. 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 for 15 minutes or until wedges are crisp and lightly browned.

Reduce oven temperature to 350°F. 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°F for 40 minutes or until bubbly and lightly browned. Serve warm with chips.
Notes
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