Asiago Spinach Dip With Hearts Of Palm Food

HOT SPINACH AND ASIAGO DIP

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.

GARLICKY SPINACH DIP WITH HEARTS OF PALM

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.

GARLICKY SPINACH DIP WITH HEARTS OF PALM (COOKING LIGHT)

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.

HOT ASIAGO AND SPINACH DIP

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.

HEARTS OF PALM DIP

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.

ASIAGO SPINACH DIP WITH HEARTS OF PALM

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.

CRUNCHY SPINACH DIP WITH HEARTS OF PALM

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.

SPINACH ARTICHOKE ASIAGO DIP

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.

SPINACH, STRAWBERRY, AND HEARTS OF PALM SALAD (PAULA DEEN)

Steps:

• For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside.
• In a salad bowl, combine the spinach, hearts of palm, strawberries, and walnts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.

HEARTS OF PALM DIP

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.