Spinach-and-Artichoke Dip

Photo: flickr user Traveling Fools of America

Ingredients

2 cups shredded part-skim mozzarella cheese divided

cup fat-free sour cream

cup grated fresh Parmesan cheese divided

teaspoon black pepper

3 garlic cloves crushed

1 can artichoke hearts (14 oz.) drained and chopped

1 third-less-fat cream cheese (8 oz) softened

1 block fat-free cream cheese (8 oz) softened

5 ounces frozen chopped spinach ½ of 10-ounce package thawed, drained, and squeezed dry

1 pkt baked tortilla chips (13.5-oz.) about 16 cups

Preparation

Preheat oven to 350 degrees.

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

Yield: 5-1/2 cups (22 servings, serving size: 1/4 cup dip and about 6 chips).