SPINACH AND ARTICHOKE DIP

Compare to Applebee's

INGREDIENTS:
8 oz Mozarella Cheese, grated
1/2 c Sour Cream
2 oz Fresh Parmesan Cheese, grated
1/4 t Black Pepper
3 cloves Garlic, crushed
1 can (14 oz) Artichoke Hearts, drained and chopped
2 blocks (8 oz each) Cream Cheese
1 pkg (10 oz) Frozen Spinach, thawed, drained and squeezed dry
1 pkg (13.5 oz) Tortilla Chips

PROCEDURE:
Preheat oven to 350
Reserve 2 oz Mozarella and 1 oz Parmesan for Topping
Combine all remaining ingredients in a large bowl and stir until well-blended
Spoon mixture into a 1-1/2 quart baking dish or several smaller baking dishes. [ I always use three smaller dishes. This will store refrigerated (4-5 days) and reheat later]
Sprinkle reserved Mozarella and Parmesan over mixture.
Bake for 30 minutes or until bubbly and golden brown.
Serve with tortilla chips.