Spinach and Artichoke Dip

Creamy Spinach-and-Artichoke Dip

(Photo courtesy of Cooking Light)

Ingredients

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
2 cups of chopped fresh spinach - or - 1 block of frozen spinach, thawed & drained
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

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.

Source: Krista Ackerbloom Montgomery, Cooking Light, SEPTEMBER 2007