Spinach And Artichoke Dip
|Shredded part skim mozzarella cheese||8 Ounce, divided (2 Cups)|
|Fat-free sour cream||1⁄2 Cup (8 tbs)|
|Grated fresh parmesan cheese||1 Ounce, divided (1/4 Cup)|
|Black pepper||1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm), crushed|
|Canned artichoke hearts||14 Ounce, drained and chopped (1 Can)|
|1/3-less-fat cream cheese||8 Ounce, softened (1 Block)|
|Fat free cream cheese||8 Ounce, softened (1 Block)|
|Frozen chopped spinach||10 Ounce, thawed, drained, and squeezed dry (1 Package)|
|Baked tortilla chips||13 1⁄2 Ounce (1 Package)|
1. Preheat oven to 350°.
2. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and the next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bow!,- 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.