Asiago Spinach Dip With Hearts Of Palm Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine spinach, garlic, salt, and pepper in skillet; cook and stir until garlic is fragrant and spinach is warmed through, about 5 minutes.
• Combine hearts of palm, cream cheese, sour cream, water chestnuts, and half of the mozzarella cheese together in a separate bowl. Add spinach mixture and stir to distribute ingredients evenly. Pour mixture into prepared baking dish; top with remaining mozzarella cheese and Parmesan cheese.
• Bake in preheated oven until golden and bubbly, 20 to 25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Press as much moisture out of the spinach as you can; stir into the mixture. Spread into the bottom of an 8 1/2 x 10 baking dish.
• Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.

Steps:

• 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 (be generous).
• Bake at 375° for 15 minutes or until wedges are crisp and lightly browned. I flip them about halfway through.
• Sprinkle with salt again to taste after done.
• Increase oven temperature to 350° (or just start here if you're not making chips).
• 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.

Steps:

• 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.

Steps:

• Place hearts of palm, chives, cilantro, lime zest and juice, oil, salt, and pepper in a food processor; pulse until combined. Serve, drizzled with more oil, with plantain chips and crudités alongside.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a glass pie plate.
• In a medium bowl, mix together the hearts of palm, mozzarella cheese, Parmesan cheese, green onion, sour cream and mayonnaise. Spread into the greased pie plate.
• Bake uncovered for 20 minutes, or until light brown and bubbly. Serve with crackers or Melba rounds.

Steps:

• Preheat oven to 375°F. 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 for 15 minutes or until wedges are crisp and lightly browned.
• Reduce oven temperature to 350°F. 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°F for 40 minutes or until bubbly and lightly browned. Serve warm with chips.

Steps:

• Preheat oven to 350 degrees.
• Combine all the ingredients except for the additional grated asiago cheese for topping (if using).
• Spread mixture into a lightly greased baking dish and bake in preheated oven for 20 minutes, until the middle is bubbling and the edges are golden. Place under the broiler for 2-3 minutes to lightly brown top, if desired. Best served hot.

Steps:

• shred or chop blanched or frozen spinach in a blender or food processor.
• chop artichoke hearts into quarters if they are larger than a thumb.
• mix everything together in a medium sized bowl.
• add salt, pepper to your taste.
• add more shredded cheese to your taste.
• best made a day ahead of time to let flavors meld together.