Spinach Artichoke Dip

Another Spinach Artichoke Dip

2 c (8 oz) shredded part-skim mozzarella cheese, divided
1/2 c fat-free sour cream
1/4 c (1 ounce) grated fresh Parmesan cheese, divided
1/4 t black pepper
3 garlic cloves, crushed
1 (14 oz) can artichoke hearts, drained and chopped
8 block 1/3-less-fat cream cheese, softened
1/2 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry
Tortilla Chips to serve with it

Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan and the rest of the ingredients 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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