Garlicky Spinach Dip With Hearts of Palm

This dip is so delicious! Serve with homemade corn tortilla chips (as suggested) or use pita chips, store bought chips, or baguette. From Cooking Light

• Ready In: 1 hr 20 mins
• Serves: 20

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 1/2ounce) 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

Directions

1. Preheat oven to 375°.
2. To prepare chips, arrange tortilla wedges in a single layer on baking sheets coated with cooking spray.
3. Lightly coat wedges with cooking spray; sprinkle evenly with salt (be generous).
4. Bake at 375° for 15 minutes or until wedges are crisp and lightly browned. I flip them about halfway through.
5. Sprinkle with salt again to taste after done.
6. Increase oven temperature to 350° (or just start here if you're not making chips).
7. To prepare dip, combine mozzarella, 1/4 cup Asiago, sour cream, and remaining ingredients, stirring until well blended.
8. Spoon spinach mixture into a 1 1/2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup Asiago.
9. Bake at 350° for 40 minutes or until bubbly and lightly browned. Serve warm with chips.