Garlicky Spinach Dip with Hearts of Palm

Garlicky Spinach Dip with Hearts of Palm Recipe
Becky Luigart-Stayner
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.

Yield:

22 servings (serving size: about 1/4 cup dip and 8 chips)

Recipe from

Nutritional 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

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)

Preparation

Preheat oven to 375°.

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.

Reduce oven temperature to 350°.

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.

Note:

Krista Ackerbloom Montgomery & Ann Taylor Pittman,

March 2005
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