Spinach Artichoke Dip
adapted from Cooking Light Magazine September 2000
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
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.