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Cheese and Spinach Spread with Mushrooms and Tomatoes

1-1/4 cups sour cream
3 tablespoons olive oil
1 tablespoon minced garlic (4-5 cloves)
1/4 teaspoon ground nutmeg
Salt and white or black pepper to taste (2 or 3 pinches, up to 1/4 tsp. of each)
2 cups (8 oz.) Sargento® Artisan Blends® Shredded Mozzarella & Provolone Cheese
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry*
1 can (14-1/2 oz.) diced tomatoes with garlic, drained
1 pkg. (8 oz.) sliced fresh mushrooms
1/2 cup (2 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided

Preheat oven to 350° F.
Combine sour cream, olive oil, garlic, nutmeg, salt, pepper and Mozzarella cheese in blender or food processor. Blend until smooth.
Fold in spinach, tomatoes, mushrooms and 1/4 cup Parmesan cheese.
Transfer to 10-inch baking dish and top with remaining Parmesan cheese. Bake 30-40 minutes until cheese is melted. Serve warm with toasted pita bread triangles, chips or breadsticks.

Do-Ahead Tip: Conveniently, this tastes even better when it is made one day ahead and reheated
*Cooking Tip if using fresh spinach instead of frozen: Use 10 oz. baby spinach leaves and cook spinach for 3 minutes in 2 tablespoons water in saucepan over low to medium heat. Stir gently until wilted. Rinse in cold water, drain well and squeeze dry.