This recipe is from Cooking Light.
This recipe is lighter than the full fat restaurant versions of this dip.
Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Sprinkle with a little bit of nutmeg on top. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips or baguette bread.