Garlicky Spinach Dip with Hearts of Palm

Ingredients

• 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)
• Chips:
• Cooking spray
• 1 teaspoon salt
• 1 ¼ cups (5 ounces) shredded part-skim mozzarella cheese
• ½ cup (2 ounces) grated Asiago cheese, divided
• + 6 more ingredients
• • 1 (14-ounce) can hearts of palm, drained and chopped
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 22 (6-inch) corn tortillas, each cut into 8 wedges
  • 1 tablespoon minced fresh garlic
  • ½ cup fat-free sour cream
  • Dip:

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