Spinach Dip with Hearts of Palm
Here's a dip that is full of heart...hearts of palm, that is. Enjoy this tasty take on traditional spinach dip. Elevate this party favorite to the next level with a few out-of-the-ordinary ingredients. Serve with chips and fresh veggies.
Chips: 22 (6-inch) corn tortillas, each cut into 8 wedges Cooking spray 1 tsp. salt Dip: 1 1/4 cups (5 oz.) shredded part-skim mozzarella cheese 1/2 cup (2 oz.) grated Asiago cheese, divided 1/2 cup fat-free sour cream 1 tbsp. minced fresh garlic 1 (14-oz.) can hearts of palm, drained and chopped 1 (10-oz.) pkg. frozen chopped spinach, thawed, drained, and squeezed dry 1 (8-oz.) block fat-free cream cheese, softened 1 (6.5-oz.) tub light garlic-and-herbs spreadable cheese
Preheat oven to 375 degrees. To prepare chips, arrange tortilla wedges in a single layer on baking sheets coated with cooking spray. Lightly coat wedges with cooking spray and sprinkle evenly with salt. Bake at 375 degrees for 15 minutes or until wedges are crisp and lightly browned. Reduce oven temperature to 350 degrees. 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 degrees for 40 minutes or until bubbly and lightly browned. Serve warm with chips.
Ready in 1 hour