Spinach Artichoke Dip

 

 

 This was supposed to be our appetizer for dinner, but we ate so much of it, it became our dinner.  It was modified from a cooking light recipe, so it's sorta healthy and super yummy!

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
• 2  (8-ounce) block 1/3-less-fat 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 (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.