Spinach and Artichoke Dip

Jill service this delicious appetizer on Friday Pizza Night during our weekend in LA.

2 cups (8ounces) shredded mozzarella cheese, divided
1/2 cup 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) block cream cheese, softened
1/2 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry.

Tortilla chips

Preheat oven to 350. 

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons parmesan cheese 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 cvup mozzarella and remaining 2 tablespoons parmesan. 

Bake at 350 for 30 minutes or until bubbly and golden brown. 

Serve with tortilla chips.