Spinach and Artichoke Dip
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Ingredients
| 2 cups (8) | shredded part-skim mozzarella cheese, divided | | 1/2 cup | fat-free sour cream | | 1/4 cup (1) | grated fresh Parmesan cheese, divided | | 1/4 tsp. | black pepper | | 3 | garlic cloves, crushed | | 1 | can artichoke hearts, drained and chopped | | 1 | block 1/3-less-fat cream cheese, softened | | 1 | block fat-free cream cheese, softened | | 1/2 | pkg. frozen chopped spinach, thawed, drained, and squeezed dry | | 1 | pkg. baked tortilla or | | 16 | cups) |
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Instructions
Preheat oven to 350°.
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.
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