Spinach-and-Artichoke Dip

Ingredients: 

1/2 cup fat-free sour cream

1/4 teaspoon freshly ground black pepper

3 garlic cloves, minced

1 (14-ounce) can artichoke hearts, drained and chopped

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

1 (8-ounce) block 1/3-less-fat cream cheese, softened

1 (8-ounce) block fat-free cream cheese, softened

6 ounces part-skim mozzarella cheese, shredded and divided (about 1 1/2 cups)

1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup)

Preparation

1. Preheat oven to 350°.

2. Combine first 7 ingredients in a large bowl, stirring until well-blended. Add 4 ounces (1 cup) mozzarella and 2 tablespoons Parmesan; stir well. Spoon mixture into a broiler-safe 1 1/2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly.

3. Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.