Artichoke Spinach Dip

I found this in an old issue of cooking light and modified it by using fat free sour cream and adding sundried tomatoes, but roasted red peppers work equally well. I like to serve this with toasted sourdough slices. This keeps well in a crock pot on warm for parties.

• Ready In: 45 mins
• Yields: 5 1/2 cups

Ingredients

• 2  cups  shredded part-skim mozzarella cheese, divided
• 1⁄2 cup nonfat sour cream
• 1⁄4 cup  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) package reduced-fat cream cheese, softened
• 1 (8 ounce) package fat free cream cheese, softened
• 0.5 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1⁄4 cup  chopped sun-dried tomato

Directions

1. Preparation.
2. Preheat oven to 350°.
3. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 7 ingredients (2 tablespoons Parmesan through sundried tomatoes) 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° for 30 minutes or until bubbly and golden brown. .
4. Yield.
5. 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips.