Chips:
22 (6-inch) corn tortillas, each cut into 8 wedges
Cooking spray
1 teaspoon salt
Preheat oven to 375 degrees.
Arrange tortilla wedges in a single layer on baking sheets coated with cooking spray. Lightly coat the wedges with cooking spray and sprinkle evenly with salt. Bake for 15 minutes or until wedges are crisp and lightly browned.
Dip:
1 1/4 (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 garlic
1 (14-ounce) can hearts of palm, drained and chopped
1 (10-ounce) package frozen spinach, thawed, drained, and squeezed dry
1 (8-ounce) block fat-free cream cheese, softened
1 (6 1/2-ounce) tub light garlic herb spreadable cheese (such as Alouette light)
Reduce oven heat to 350 degrees.
Combine mozzarella cheese, 1/4 cup Asiago cheese, sour cream, and remaining ingredients, stirring until well blended. Spoon cheese mixture into 1-1/2 quart baking dish coated with cooking spray. Sprinkle with remaining Asiago cheese. Bake for 40 minutes or until bubbly and lightly browned. Serve warm with chips.
Serves: 22 (8 chips and 1/4 cup dip each)
Points: 2
Start to finish: 1.5 hours
Thanks to: Accent Health/CNN
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