I made this low-fat dip for a party and it went over extremely well. You'd think it was the regular artery-clogging version. I serve it with whole-wheat pitas, which I cut into triangles and baked for a few mins. until warm and toasty.

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

1/2 cup fat-free sour cream

1/4 cup (1 ounce) grated fresh Parmesan cheese, divided

1/4 teaspoon black pepper

3 garlic cloves, crushed

1 (14-ounce) can artichoke hearts, drained and chopped

1 (8-ounce) block 1/3-less-fat cream cheese, softened

1 (8-ounce) block fat-free cream cheese, softened

1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and

squeezed dry

1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Preheat oven to 350.

Combine 1-1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a
large bowl, and stir until well-blended.

Spoon mixture into a 1-1/2-quart baking dish.

Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan.

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

Per 1/4 cup serving-

Cals: 80
Protein: 6.5g
Carbs: 3.3g
Fiber: .6g
Fat: 4.5g
sat. fat: 2.2g