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.

Krista Ackerbloom Montgomery & Ann Taylor Pittman

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Becky Luigart-Stayner

Recipe Summary

Yield:
22 servings (serving size: about 1/4 cup dip and 8 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

128 calories; calories from fat 30%; fat 4.3g; saturated fat 2.4g; mono fat 0.6g; poly fat 0.4g; protein 6.9g; carbohydrates 15.7g; fiber 2.1g; cholesterol 16mg; iron 1.2mg; sodium 384mg; calcium 175mg.