This week's recipe swap had a theme of tailgate and appetizer foods. I received this recipe from The Nest What's Cooking member named asilsjf. She originally got this recipe from the September 2007 issue of Cooking Light, submitted by Krista Ackerbloom Montgomery. Since we were going to a family reunion for my mother-in-law's family, I figured it would be a great time to make this dip, so that it can be shared by multiple people, rather than just by me and Joel! I put a little bit of the dip into a small ramekin and baked it along with the big foil pan, so that I could try it hot out of the oven. Let me tell you, I'm so glad I was making this for a party because I don't think I would have had a hard time eating the whole pan myself...it's that good!
2 cups Shredded Mozzarella Cheese, divided
1/2 cup Sour Cream
1/4 cup Parmesan Cheese, divided
1/4 teaspoon Black Pepper
3 Garlic Cloves, crushed
1 (14 ounce) can Artichoke Hearts, drained and chopped
2 bricks (8 ounces each) of Cream Cheese, softened
1/2 of a 10-ounce package Frozen Chopped Spinach, thawed, drained, and squeezed dry
Combine 1 1/2 cups of mozzarella, sour cream, 2 tablespoons of Parmesan, pepper, garlic, artichokes, cream cheese, and spinach in a large bowl. Stir until well blended. Spoon mixture into a 1 1/2 quart baking dish. Sprinkle with the remaining 1/2 cup of mozzarella and remaining 2 tablespoons of Parmesan. Bake at 350 degrees for 30 minutes, or until bubbly and golden brown. Serve with tortilla chips.