Spinach-and-Artichoke Dip

Ingredients

• 1 (13.5-ounce) package baked tortilla chips (about 16 cups)
• ½ (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1 (13.5-ounce) package baked tortilla chips (about 16 cups)
• ¼ teaspoon black pepper
• ¼ teaspoon black pepper
• 3 garlic cloves, crushed
• + 15 more ingredients
• • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) block fat-free cream cheese, softened
  • ½ (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • ½ (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • ¼ cup (1 ounce) grated fresh Parmesan cheese, divided
  • 1 (13.5-ounce) package baked tortilla chips (about 16 cups)
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • ½ cup fat-free sour cream
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 3 garlic cloves, crushed
  • ½ cup fat-free sour cream
  • ¼ cup (1 ounce) grated fresh Parmesan cheese, divided

Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan...

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