Recipe for Spinach-and-Artichoke Dip 
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Yield:
1
Ingredients:
Amount Ingredient
2 cup shredded part-skim mozzarella cheese divided
1/2 cup fat-free sour cream
1/4 cup grated fresh Parmesan cheese divided
1/4 tsp black pepper
3 x garlic cloves crushed
1 can artichoke hearts (14 oz.) drained and chopped
1 x third-less-fat cream cheese (8 oz) softened
1 x block fat-free cream cheese (8 oz) softened
5 oz frozen chopped spinach 1/2 of 10-ounce package thawed, drained, and squeezed dry
Instructions:
Instructions: 1. Preheat oven to 350 degrees.

2. Combine 1-1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) 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. Serve with tortilla chips.

Yield: 5-1/2 cups (22 servings, serving size: 1/4 cup dip and about 6 chips).

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