Spinach and Artichoke Dip

Getting ready for some game time entertainment? We all want to enjoy the game and indulge a little it the rich foods that come along with football season without paying for it for the rest of the year! Yield: 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)

Ingredients

  •  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
  • 1/2 teaspoon black pepper
  • 3 garlic cloves, crushed
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
  • 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • Baked tortilla chips

Preparation

Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips. To make it even healthier…serve with carrot and celery sticks.