SPINACH-AND-ARTICHOKE DIP 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided 1/2 cup fat-free 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 2 (8-ounce each) blocks cream cheese, softened 1/2 package frozen chopped spinach, thawed, drained and squeezed dry 1 (13.5-ounce) package baked tortilla chips Preheat oven to 350°.

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°F for 30 minutes or until bubbly and golden brown. Serve with tortilla chips. 

Makes 5 1/2 cups.

1 Serving - 1/4 cup dip and about 6 chips: Calories: 148 (Cal. from fat: 30%), Fat: 5g (Sat.: 2.9g), Cholesterol: 17 mg, Sodium: 318 mg, Carbohydrates: 18.3g, Protein 7.7g.

[Cooking Light, September 2000]