Garlicky Spinach Dip With Hearts of Palm

Ingredients

Dip

• 1 1/4 cups shredded part-skim mozzarella cheese
• 1/2 cup grated asiago cheese, divided
• 1/2 cup nonfat 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) package fat free cream cheese, softened
• 1 (6 1/2 ounce) container light spreadable cheese with garlic and herbs (such as Alouette Light)

Chips

• 22 (6 inch)  corn tortillas, each cut into 8 wedges
• cooking spray
• salt, to taste

Directions

1. 1

   Preheat oven to 375°.

2. 2

   To prepare chips, arrange tortilla wedges in a single layer on baking sheets coated with cooking spray.

3. 3

   Lightly coat wedges with cooking spray; sprinkle evenly with salt (be generous).

4. 4

   Bake at 375° for 15 minutes or until wedges are crisp and lightly browned. I flip them about halfway through.

5. 5

   Sprinkle with salt again to taste after done.

6. 6

   Increase oven temperature to 350° (or just start here if you're not making chips).

7. 7

   To prepare dip, combine mozzarella, 1/4 cup Asiago, sour cream, and remaining ingredients, stirring until well blended.

8. 8

   Spoon spinach mixture into a 1 1/2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup Asiago.

9. 9

   Bake at 350° for 40 minutes or until bubbly and lightly browned. Serve warm with chips.