1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1 tbsp crushed garlic
1/2-cup mayonnaise, low fat
1/2-cup cream cheese, low fat
1 cup freshly grated Parmesan, 2% skim
1 cup grated pepper jack cheese, 2% skim
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with the parmesan tortilla chips.