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.

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

Ingredients

• 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, divided
• 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 light garlic-and-herbs spreadable cheese (such as Alouette Light)

Preparation

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.

Nutritional Information

Calories:

128 (30% from fat)

Fat:

4.3g (sat 2.4g,mono 0.6g,poly 0.4g)

Protein:

6.9g

Carbohydrate:

15.7g

Fiber:

2.1g

Cholesterol:

16mg

Iron:

1.2mg

Sodium:

384mg

Calcium:

175mg