Kevin and Emily's Favorite Spinach Dip!

We make this every time we have a family event and it goes over well.

2 cups (8 oz) shredded mozzarella cheese

1/2 cup fat-free sour cream

1/4 cup (1 oz) grated fresh parmesan cheese

1/4 tsp pepper

3 garlic cloves, crushed (I use the minced garlic from the jar)

1 (14 oz) can artichoke hearts, drained and chopped

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

1 (8 oz) block of cream cheese, softened

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

1. Preheat oven to 350 degrees

2. Combine 1-1/2 cups mozzarella, sour cream, 2 tablespoons parmesan, pepper, and remaining 5 ingredients 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. Bake at 350 degrees for 30 minutes or until bubbly and golden brown. We like to serve this with baguette bread cut up into slices. Yields about 4-1/2 cups of dip. Serving size: 1/4 cup.

This recipe is from the Cooking Light Complete Cookbook that we have. I modified it a little bit, but it's almost the same. Everyone loves this dip and we get asked to make it every time!