13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
1/4 cup chopped shallots
1 clove garlic
1/2 cup fat free Greek yogurt
1/2 cup light mayonnaise
2/3 cup Parmigiano Reggiano
4 oz shredded part skim mozzarella cheese
salt and fresh pepper to taste
olive oil spray
Instructions
Preheat oven to 375°.
In a small food processor, coarsely chop the artichoke hearts with
the garlic and shallots.
Combine all the ingredients in a medium bowl. Place in an oven-
proof dish and bake at 375° for 20-25 minutes, until hot and
cheese is melted. Serve right away.
Can be made one day in advance and stored in the refrigerator
before baking.
Originally Submitted
8/28/2012
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