Shelly's Recipe

GARLICKY SPINACH AND ARTICHOKE DIP

Category: Dips - Hot

Chips:
22 (6-inch) corn tortillas, each cut into 8 wedges
Cooking spray
1 tsp salt

Dip:
1 1/4 cups shredded part-skim mozzarella cheese
1/2 cup grated Asiago cheese, divided
1/2 cup sour cream
1 tbsp minced fresh garlic
1 (14-oz) can hearts of palm, drained and chopped
1 (10-oz) pkg frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-oz) block cream cheese, softened
1 (6.5-oz) tub light garlic-and-herbs spreadable cheese (such as Alouette Light)

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 , 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. Serves 22