Spinach artichoke dip

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
• 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 teaspoon horseradish
• about 5 drops of Tabasco sauce

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Preparation

• Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 8 ingredients (2 tablespoons Parmesan through Tabasco sauce) 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.
• Refrigerate over night or at least 6 hours. Bake at 350° for 30 minutes or until bubbly and golden brown.
• Serve with tortilla chips.

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