Spinach-Artichoke Dip...

...a staple of Andrew's diet.

2 cups (8 oz.) shredded mozarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup grated parmesan cheese, divided
1/4 tsp pepper
3 garlic cloves, crushed (or equivalent)
1 (14 oz) can artichoke hearts, drained and chopped
1 (8 oz) 1/3-less fat cream cheese, softened
1 (8 oz) fat-free cream cheese, softened
1/2 (10 oz pkg) frozen chopped spinach--thawed, drained, and squeezed dry

Combine 1.5 cups mozarella cheese, sour cream, 2 tbs parmesan cheese, and next 6 ingredients in a large bowl and stir until well-blended. Spoon mixture into a 1.5-quart baking dish. Sprinkle with .5 cup mozarella and 2 tbs parmesan cheese. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with tortilla chips or sourdough bread.