Mmmm, you have to give me the recipe: Spinach Artichoke dip

This dip is a show stopper.  Posting it here so that I don't have to Google the recipe each time I'm asked to bring it to a party.  Enjoy!

Calorie Commando Spinach Artichoke Dip

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box frozen chopped spinach -- thawed (can also use fresh Swiss chard without the ribs, about 1 C)
1 cup light sour cream (I sub in greek yogurt)
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese -- softened (sub in full fat if you like)
4 cloves garlic -- crushed
1/2 teaspoon freshly ground black pepper -- plus more as needed
1 teaspoon hot pepper sauce -- plus more as needed
1 can artichoke hearts -- (14-ounce) drained (can sub in frozen)
Carrot sticks, celery sticks, slices of french bread or baked tortilla strips, for serving

Preheat oven to 350 degrees F.
Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce.

Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes. Serve with carrot sticks, celery sticks or baked tortilla strips.

NOTES : Recipe courtesy Juan-Carlos Cruz
from the old Food Network Show Calorie Commando
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 6 servings