Garlicky Spinach Dip With Hearts Of Palm - cooking recipe

Ingredients

Dip
1 1/4 cups shredded part-skim mozzarella cheese
1/2 cup grated asiago cheese, divided
1/2 cup nonfat 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) package fat free cream cheese, softened
1 (6 1/2 ounce) container light spreadable cheese with garlic and herbs (such as Alouette Light)
Chips
22 (6 inch) corn tortillas, each cut into 8 wedges
cooking spray
salt, to taste

Preparation

Preheat oven to 375\u00b0.
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 (be generous).
Bake at 375\u00b0 for 15 minutes or until wedges are crisp and lightly browned. I flip them about halfway through.
Sprinkle with salt again to taste after done.
Increase oven temperature to 350\u00b0 (or just start here if you're not making chips).
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\u00b0 for 40 minutes or until bubbly and lightly browned. Serve warm with chips.