Becky Luigart-Stayner
Yield
22 servings (serving size: about 1/4 cup dip and 8 chips)

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.

Homemade chips are sturdier than store-bought ones. Get your fill of calcium with this dip.

Recipe Is:

How to Make It

Step 1

Preheat oven to 375°.

Step 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. Bake at 375° for 15 minutes or until wedges are crisp and lightly browned.

Step 3

Reduce oven temperature to 350°.

Step 4

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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