Spinach Artichoke Dip

I was dying for some spinach artichoke dip tonight to watch the game. I found this recipe on Food Network and it was so delicious. I've only made it a couple times - this was the best! No mayo. Canned 'chokes. It was SO good dipped in celery. I think I ate half the pan. Even Ethan gobbled it up! (oh, and super easy - the most important part - I was done in a half hour.)

1 box frozen chopped spinach, thawed
1 cup light sour cream
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese, softened
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 (14-ounce) can artichoke hearts, drained
Carrot sticks, celery sticks 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 bread slices.