Spinach and Artichoke Dip

By rossboys

Cooking Light.

Ingredients

• 2 cups (8oz) shredded mozzarella cheese, divided
• 1/2 cup fat-free sour cream
• 1/4 cup (1oz) grated fresh Parmesan cheese, divided
• 1/4 tsp black pepper
• 3 garlic cloves, crushed
• 1 (14oz) can artichoke hearts, drained & chopped
• 1 (8oz) block 1/3 less fat cream cheese, softened
• 1 (8oz) block fat-free cream cheese, softened
• 1/2 (10oz) pkg frozen chopped spinach, thawed, drained, and squeezed dry
• 1 (13.5oz) pkg baked tortilla chips

Preparation

Step 1

Preheat oven to 350 deg.

Combine 1-1/2 cups mozzarella, sour cream, 2 Tbsp Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1-1/2 qt baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 Tbsp Parmesan. Bake at 350 deg for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.