Garlicky Spinach Dip with Hearts of Palm

Garlicky Spinach Dip with Hearts of Palm
Photo by Becky Luigart-Stayner

Ingredients

  • Chips:
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 (6.5-ounce) tub light garlic-and-herbs spreadable cheese (such as Alouette Light)
  • 1 tablespoon minced fresh garlic
  • Cooking spray
  • 1 (14-ounce) can hearts of palm, drained and chopped
  • 22 (6-inch) corn tortillas, each cut into 8 wedges
  • + 6 more ingredients
    • 1 ¼ cups (5 ounces) shredded part-skim mozzarella cheese
    • 1 (8-ounce) block fat-free cream cheese, softened
    • ½ cup (2 ounces) grated Asiago cheese, divided
    • ½ cup fat-free sour cream
    • Dip:
    • 1 teaspoon salt

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 35...

View full recipe at My Recipes

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