Snack: Garlicky Spinach Dip with Hearts of Palm Recipe | Myrecipes

Recipe by Krista Ackerbloom Montgomery & Ann Taylor Pittman Homemade corn chips are sturdier than store-bought ones and stand up to this thick dip. Assemble the dip a day ahead and store, covered, in the refrigerator. Let stand at room temperature for 15

Ingredients

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

Instructions

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.

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