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.
CHIPS:
DIP:
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