Sunday, May 3, 2009

Spinach Artichoke Dip

2 cups shredded mozzarella cheese, divided
1/2 cup sour cream
1/4 cup grated Parmesan cheese, divided
1/4 tsp black pepper
3 garlic cloves, minced
1 can artichoke hearts, drained and chopped
1 block (8 oz) cream cheese, softened
1 10 oz package frozen spinach, thawed, drained and squeezed dry

Combine 1 1/2 cups mozzarella, and 2 TBSP Parmesan with the rest of the ingredients in a large bowl. Stir until well blended. Put into a 1 1/2 quart baking dish. Sprinkle with remaining mozzarella and Parmesan, and bake at 350˚ for 30 minutes, or until bubbly and golden brown. Serve with tortilla chips, pita chips, bread slices, or fresh vegetables for dipping.

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