Spinach-and-Artichoke Dip

• 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
• 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Preparation

Preheat oven to 350°.

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° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.