Full Page 4 x 6 5 x 7

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)

1. Preheat oven to 375°.
2. 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.
3. Reduce oven temperature to 350°.
4. 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.
CALORIES 128 (30% from fat); FAT 4.3g (sat 2.4g, mono 0.6g, poly 0.4g); PROTEIN 6.9g; CARB 15.7 g, FIBER 2.1g; CHOL 16mg: IRON 1.2mg; SODIUM 384mg; CALC 175mg

Yield: 22 servings (serving size: about 1/4 cup dip and 8 chips).
Keywords: appetizers   Category: Appetizers    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: August 10, 2008 by deebeeeff     Last Updated: October 02, 2014
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