Ingredients

• 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

Directions

1. Preheat oven to 375°.

2. In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.

3. 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.

4. Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.  

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