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Garlicky Spinach Dip with Hearts of Palm

Becky Luigart-Stayner

Yield 22 servings (serving size: about 1/4 cup dip and 8 chips)
Homemade corn chips are sturdier than store-bought ones and stand up to this thick dip. Assemble the dip a day ahead and store, covered, in the refrigerator. Let stand at room temperature for 15 minutes before baking.

Ingredients

  • Chips:
  • 22 (6-inch) corn tortillas, each cut into 8 wedges
  • Cooking spray
  • 1 teaspoon salt
  • Dip:
  • 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 (14-ounce) can hearts of palm, drained and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 1 (6.5-ounce) tub light garlic-and-herbs spreadable cheese (such as Alouette Light)

Nutrition Information

  • calories 128
  • caloriesfromfat 30 %
  • fat 4.3 g
  • satfat 2.4 g
  • monofat 0.6 g
  • polyfat 0.4 g
  • protein 6.9 g
  • carbohydrate 15.7 g
  • fiber 2.1 g
  • cholesterol 16 mg
  • iron 1.2 mg
  • sodium 384 mg
  • calcium 175 mg

How to Make It

  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.