Asiago Spinach Dip with Hearts of Palm
Makes:
22 servings
Total Time:
1 hr
Submitted by:
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
