Ingredients:
- 13 3/4 oz [or 389.8125 0.00] Artichoke hearts
- 1 clove Garlic
- 1/4 cup [or 56.25 0.00] Shallots
- 10 oz [or 283.5 0.00] Spinach, frozen
- 1/2 cup [or 112.5 0.00] Mayonnaise, light
- 1 Salt and fresh pepper
- 1 Olive oil spray
- 1/2 cup [or 112.5 0.00] Greek yogurt, fat free
- 4 oz [or 113.4 0.00] Mozzarella cheese, part skim
- 2/3 cup [or 150 0.00] Parmigiano reggiano
Directions:
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. Makes about 3 3/4 cups.
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. Makes about 3 3/4 cups.
Category:
Dip
Date added:
2014-03-01