Garlicky Spinach Dip with Hearts of Palm

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

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.