Spinach Artichoke Dip

• 1 box frozen boxed spinach, thawed
• 1 cup light sour cream
• 1/2 cup grated Parmesan cheese
• 1 cup part-skim mozzarella
• 8 oz reduced-fat cream cheese
• 4 gloves garlic, crushed
• 1/2 teaspoon pepper
• 1 teaspoon hot pepper sauce, plus more to taste
• 1 (14 oz) can artichoke hearts, drained

Directions:

1. Preheat oven to 350 degrees.
2. Squeeze all excess liquid from spinach, place in food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, cream cheese, garlic, pepper and hot sauce.
3. Process until blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture.
4. Place in 1-quart baking dish. Top with remaining mozzarella.
5. Bake until bubbly, about 30 minutes.