Spinach-and-Artichoke Dip

INGREDIENTS

• 1/2 cup fat-free sour cream
• 1/4 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1 (8-ounce) block fat-free cream cheese, softened
• 6 ounces part-skim mozzarella cheese, shredded and divided (about 1 1/2 cups)
• 1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup)