Artichoke Spinach Dip

• 2 cups shredded part-skim mozzarella cheese, divided
• 12 cup nonfat sour cream
• 14 cup grated fresh parmesan cheese, divided
• 14 teaspoon black pepper
• 3 garlic cloves, crushed
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (8 ounce) package reduced-fat cream cheese, softened
• 1 (8 ounce) package fat free cream cheese, softened
• 0.5 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 14 cup chopped sun-dried tomato

1. Preparation.
2. Preheat oven to 350.
3. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 7 ingredients (2 tablespoons Parmesan through sundried tomatoes) in a large bowl, and stir until well-blended.
4. Spoon mixture into a 1 1/2-quart baking dish.
5. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan.
6. Bake at 350 for 30 minutes or until bubbly and golden brown.
7. .
8. Yield.
9. 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips.

mozzarella cheese, nonfat sour cream, parmesan cheese, black pepper, garlic, hearts, cream cheese, cream cheese, tomato

Taken from www.food.com/recipe/artichoke-spinach-dip-343248 (may not work)