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Spinach and Artichoke Dip

From MyRecipes courtesy of Christy Aubol.
A go-to appetizer for parties, this spinach and artichoke dip has all the creamy-inside, brown-and-crispy-on-top texture and cheesy taste that makes dips like this appealing.
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Ingredients
  

  • ½ cup sour cream
  • ¼ teaspoon ground black pepper
  • 3 garlic cloves - minced
  • 1 can (14 oz) artichoke hearts - drained and chopped
  • 1 package (10 oz) frozen spinach - thawed, drained, and squeezed dry
  • 2 packages (8 oz each) cream cheese
  • 6 oz (about 1 ½ C) mozzarella cheese - shredded and divided
  • 1 oz (about ¼ C) Parmesan cheese

Instructions
 

  • Preheat oven to 350°F.
  • Combine first 6 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 ½-quart glass or ceramic baking dish. Sprinkle with remaining ½ cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350°F for 30 minutes or until bubbly.
  • Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.

Notes

Serves 22 (serving size: about 1/4 cup).