Garlicky Spinach Dip with Hearts of Palm

Ingredients

• 2 ounces asiago cheese divided grated
• 6.5 ounce alouette garlic & herbs spreadable cheese light (such as Alouette )
• 22 6-inch corn tortillas cut into 8 wedges ()
• 8 ounce weight cream cheese fat-free softened
• 1 tablespoon garlic fresh minced
• 14 ounce hearts of palm drained chopped canned
• 5 ounces part-skim mozzarella cheese shredded
• 1 teaspoon salt 
• 0.5 cup cream fat-free sour
• 10 ounce spinach frozen dry thawed drained chopped

Equipment

• baking sheet
• oven
• baking pan

Directions

1. Preheat oven to 37
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.
3. Bake at 375 for 15 minutes or until wedges are crisp and lightly browned.
4. Reduce oven temperature to 35
5. 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.
6. Sprinkle with remaining 1/4 cup Asiago.
7. Bake at 350 for 40 minutes or until bubbly and lightly browned.
8. Serve warm with chips.