Spinach Artichoke Dip - Cooking Light 09/07

• 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

1. Preheat oven to 350F.
2. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl.
3. Stir until well blended.
4. Spoon mixture in a 1 1/2 quart baking dish.
5. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan.
6. Bake at 350F for 30 minutes or until golden brown.

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

Taken from www.food.com/recipe/spinach-artichoke-dip-cooking-light-09-07-259931 (may not work)