1/2 cup fat-free sour cream
1/4 teaspoon freshly ground black pepper $
3 garlic cloves, minced
1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened $
6 ounces part-skim mozzarella cheese, shredded and divided (about 1 1/2 cups) $
1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup)
Preparation

1/2 cup fat-free sour cream 1/4 teaspoon freshly ground black pepper $ 3 garlic cloves, minced 1 (14-ounce) can artichoke hearts, drained and chopped 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry 1 (8-ounce) block 1/3-less-fat cream cheese, softened 1 (8-ounce) block fat-free cream cheese, softened $ 6 ounces part-skim mozzarella cheese, shredded and divided (about 1 1/2 cups) $ 1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup)

1. Preheat oven to 350°.
2. Combine first 7 ingredients in a large bowl, stirring until well-blended. Add 4 ounces (1 cup) mozzarella and 2 tablespoons Parmesan; stir well. Spoon mixture into a broiler-safe 1 1/2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly.
3. Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.