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.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 3

Reduce oven temperature to 350°.

Step 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.

Ratings & Reviews

skreis73's Review

Tashy139
October 12, 2010
Took it to a party and the whole thing was completely gone by the end of the evening. Like other reviewers, I used artichokes instead of hearts of palm.

Tashy139's Review

myradw
May 14, 2010
We had this dip at our book club meeting last night and it was a huge hit!! Members were asking for a copy of the recipe.

MargaretK's Review

michelekas
January 24, 2010
This was a huge hit. Made this for my picky in-laws and they loved it. Personally I would add more spinach and more hearts of palm, but the foundation is there and it is delicious.

myradw's Review

pgawido
November 22, 2009
This was outstanding. I will be making this again. Cheesy and delicious!

michelekas's Review

MonicaDavis
November 18, 2009
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!

gtg705a's Review

storm2be
October 16, 2009
Substituted artichoke and served as appitizer during for fall outdoor dinner party. we used wheat crackers.....yummy.

Momto3kids's Review

Turtle542
October 13, 2009
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.

Turtle542's Review

apshine
July 18, 2009
SOOOOO yummy and doesn't taste light at all!

storm2be's Review

renee3758
February 15, 2009
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.

renee3758's Review

Jillsch47
January 14, 2009
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!