I love our spinach-artichoke dip recipe and was craving something like it, but I felt adventurous and wanted to try something new. Turns out the recipe I picked is still very similar (especially since they're both from Cooking Light), but the major difference is that instead of artichoke hearts, tonight's recipe uses hearts of palm. I've enjoyed hearts of palm in other things I've eaten it in, so I knew we would like it in this dip. Plus hearts of palm taste similar to artichoke hearts. Anyway, the dip is very, very good, but it is so similar to our 'regular' recipe that it isn't worth making again for us. It was good for a change though!
Oh and damned if I'm about to make my own tortilla chips for dinner. I skipped that part of the recipe and bought a bag of chips.
Garlicky Spinach Dip with Hearts of Palm
Cooking Light, March 2005
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 minutes before baking.
22 (6-inch) corn tortillas, each cut into 8 wedges
1 teaspoon salt
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)
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.
Yield: it says 22 servings, but that has got to be a mistake. It makes maybe 6-8 large servings. It would serve 22 people if you served it at a party or something.