Spinach and Artichoke Dip | Marlene Maurer – Lakewood, Colo.
1/2 c. sour cream
1/4 tsp. black pepper
3 garlic cloves, minced
14-oz. can artichoke hearts, drained and chopped
10-oz. package chopped spinach, thawed, drained and squeezed dry
8 oz. cream cheese, softened
6 oz. mozzarella cheese, shredded and divided
1 oz. Parmesan cheese, grated and divided
Preheat oven to 350 degrees.
Combine first seven ingredients in a large bowl, stirring until well blended.
Add four oz. mozzarella and two tbsp. Parmesan; stir well.
Spoon mixture into a broiler-safe 1 1/2-quart glass baking dish.
Sprinkle with remaining mozzarella and Parmesan.
Bake for 30 minutes or until bubbly.
Preheat broiler to high and leave dish in oven.
Broil for 3 minutes, or until cheese is lightly browned.