Hot Spinach and Artichoke Dip

By á-6636

Ingredients

• 2 c. shredded mozzarella cheese, divided
• 1/2 c. fat-free sour cream
• 1/4 c. grated fresh Parmesan cheese, divided
• 1/2 tsp. black pepper
• 3 garlic cloves, crushed
• 1 (14 oz.) can artichoke hearts, drained and chopped
• 1 (8 oz.) package 1/3 less-fat cream cheese, softened
• 1 (8 oz.) package fat free cream cheese, softened
• 1 (10 oz.) package frozen chopped spinach, thawed, drained, and squeezed dry

Preparation

Step 1

Combine 1 cups mozzarella, sour cream, 2 TBSP Parmesan, and next six ingredients (through the spinach) in a large bowl and stir until well-blended. Spoon mixture into a 1 quart baking dish. Sprinkle with cup mozzarella and 2 TBSP Parmesan. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with tortilla chips. (This is a Cooking Light recipe. You can use all the low fat ingredients or some of them or none of them. It is good anyway you make it, but the fat full is probably richer.)