Garlicky Spinach Dip with Hearts of Palm

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.spinach dip

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, dividedandy roddick
  • 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
  • Directions:
    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.

Yield: 22 servings (serving size: about 1/4 cup dip and 8 chips)

CALORIES 128 (30% from fat); FAT 4.3g (sat 2.4g,mono 0.6g,poly 0.4g); PROTEIN 6.9g; CHOLESTEROL 16mg; CALCIUM 175mg; SODIUM 384mg; FIBER 2.1g; IRON 1.2mg; CARBOHYDRATE 15.7g

Ref: MyRecipes.com


Copyright © July 3, 2008