Asiago Spinach Dip with Hearts of Palm
Asiago Spinach Dip with Hearts of Palm

Asiago Spinach Dip with Hearts of Palm

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What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
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.
3
Bake at 350°F for 40 minutes or until bubbly and lightly browned. Serve warm with chips.
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