Spinach Artichoke Dip

I need very little persuasion to make this dip. In fact, any excuse I can come up with to make it will work. Especially when I'm craving something with melted cheese.

This recipe is modified from one I found in Cooking Light years ago, and is no longer considered "light", and by this time, I have no idea what the actual amounts were in the original recipe.

2 packages of cream cheese (room temperature -- it's easier to mix with the other ingredients)
2-3 cloves of garlic, crushed
1/2 teaspoon fresh ground pepper (or to taste)
2 1/2 cups grated mozzarella cheese (I get the 3 cup pre-grated stuff in a bag)
1/2 cup grated parmesan cheese
1 can artichoke hearts (not the marinated stuff - it gives the dip a weird oily taste), chopped
1 package frozen chopped spinach (thawed, rinsed, and water squeezed out)
1/4 cup (or one large dollop) sour cream (optional) - recipe works just fine without this

Mix all ingredients together and put in a 9x13 glass baking dish. Sprinkle remaining 1/2 cup of mozzarella cheese on top. Bake at 350 F for 20 minutes until bubbly and edges start to brown. Remove from oven and let cool slightly before digging in.

Serve with tortilla chips.