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Garlicky Spinach Dip With Hearts Of Palm


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22 (6-inch) corn tortillas, each cut into 8 wedges

cooking spray

1 teaspoon salt

1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese

1/2 cup (2 ounces) grated asiago cheese, divided

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

1 (6.5-ounce) tub light garlic-and-herbs spreadable cheese (such as Alouette Light)

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