Gastronome

I decided that tonight’s gathering to view Kung Fu Hustle needed a crazy dip to go with it. Hence this recipe from the March 2005 Cooking Light. The baked corn chips were sturdy enough to stand up to the thick dip…perhaps they were even a bit too sturdy. But no matter, everything was still damn tasty. Next time I might put the dip together ahead of time and stick it in the fridge until I’m ready to bake it. Golly, 5 kinds of dairy in one dip. It’s enough to make my Dutch heart sing.

Preheat oven to 375 degrees.

To prepare chips, arrange 22 (6-inch) corn tortillas, each cut into 8 wedges, in a single layer on baking sheets coated with cooking spray. Lightly coat wedges with cooking spray; sprinkle evenly with 1 teaspoon salt. Bake at 375 degrees for 15 minutes or until wedges are crisp and lightly browned.

Reduce oven temperature to 350 degrees.

To prepare dip, combine 1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, 1/4 cup grated Asiago cheese, 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, and 1 (6.5-ounce) tub light garlic-and-herbs spreadable cheese (such as Alouette Light), stirring until well blended. Spoon spinach mixture into a 1 1/2-quart baking dish coated with cooking spray. Sprinkle with 1/4 cup grated Asiago. Bake at 350 degrees for 40 minutes or until bubbly and lightly browned. Serve warm with chips. Yield: 22 servings.

This entry was posted on Saturday, March 12th, 2005 at 11:11 pm and is filed under recipes - apps. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.