Spinach and Artichoke Dip

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Susan Cornelius Hinderaker

ingredients

• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 cup sour cream
• 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
• 1/4 teapooon black pepper
• 3 garlic cloves, crushed
• 1 (14 ounce) can artichoke hearts, frained and chopped
• 16 ounces cream cheese, softened
• 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 (13.5) package baked tortilla chips

Source: Susan Cornelius Hinderaker

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