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Spinach-And-Artichoke Dip
Ingredients
  • ½ cup fat-free sour cream
  • ¼ 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 ⅓-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 ½ cups)
  • 1 ounce fresh Parmesan cheese, grated and divided (about ¼ cup)
Steps
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