Spinach-Artichoke Dip

2 cups (8 oz) shredded part-skim mozzarella cheese, divided
½ cup fat-free sour cream
¼ cup (1 oz) grated fresh Parmesan cheese, divided
¼ tsp black pepper
3 garlic cloves, crushed
1 (14-oz) can artichoke hearts, drained and chopped
1 (8 oz) block 1/3-less-fat cream cheese, softened
1 (8 oz) block fat-free cream cheese, softened
½ (10-oz) pkg frozen spinach, thawed, drained, and squeezed dry
Baked tortilla chips

Preheat oven to 350⁰. Combine 1 ½ cup mozzarella, sour cream, 2 Tbsp Parmesan, and everything but chips in a large bowl, and stir until well-blended. Spoon mixture into a 1 ½ quart baking dish. Sprinkle with ½ cup mozzarella and 2 Tbsp Parmesan. Bake at 350⁰ until bubbly and golden brown, about 30 minutes. Serve with tortilla chips. Makes 5 ½ cups. 148 calories and 5 g fat for ¼ cup and 6 chips.