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.
22 (6-inch) corn tortillas, each cut into 8 wedges
1 (6.5-ounce) tub light garlic-and-herbs spreadable cheese (such as Alouette Light)
How to Make It
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.
This was very easy and delicious. I subsituted lowfat plain yogurt for the sour cream and added cayenne pepper and a few drops of hot sauce for a little more flavor. I served it with multigrain tostidos, but crudites would be perfect too. It makes a lot so I served half and froze the other half. It was very garlicky but was a huge hit at my cooking club last night!
First of all the CHIPS were OUTSTANDING! However, the dip was not very good at all....My husband and I both felt it was lacking something. I went back twice to make sure I read the recipe right and included all the ingrediants. I made it just as suggested and unfortunately it was horribly bland.
Made this for the Super Bowl and everyone loved it. Saved time with store bought chips and they did break a bit, but it worked out fine. There was alot, but nobody minded eating it for the next week! Our young kids loved it too- they couldn't believe they liked the spinach.
I am asked to make this repeatedly now. Additions I have made are: 1 tbsp. clam juice, 1 tsp. tabasco, 1/2 tsp. black pepper, 1 cup half-and-half, 1/4 cup white wine, 1/8 tsp. cayenne pepper, and 1 lb. shrimp I have cooked in butter and garlic. Served with sourdough and club crackers. So delicious!
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