Spinach Artichoke Dip

I love spinach artichoke dip.  I know it's one of those things that you either love or you hate.  Sadly the dish is loaded with fat and calories.  Cooking Light listed a recipe for a lower fat and calorie version of this dish and of course I had to give it a try.  I read through all the comments on this dish and then referred to my favorite recipe from Cook's Country and then combined a little from all three places to make this to die for dip.  Honestly I have to say the dip I served on Christmas day was the best spinach artichoke dip I have ever eaten.  You couldn't tell it was low fat or lower in calories.  I made this dish on Christmas Eve so the flavors combined overnight and I find this to be a crucial step as I made this same dish again for New Years and didn't let it sit in the fridge overnight and it was no were as good.  Also don't forget to enter the giveaway I am having here.

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
 
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.