Garlicky Spinach Dip with Hearts of Palm

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  • Yield: 22 servings (serving size: about 1/4 cup dip and 8 chips)    
  •   Garlicky Spinach Dip with Hearts of Palm Recipe


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 per serving:128
Calories from fat:30%
Fat per serving:4.3g
Saturated fat per serving:2.4g
Monounsaturated fat per serving:0.6g
Polyunsaturated fat per serving:0.4g
Protein per serving:6.9g
Carbohydrates per serving:15.7g
Fiber per serving:2.1g
Cholesterol per serving:16mg
Iron per serving:1.2mg
Sodium per serving:384mg
Calcium per serving:175mg

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