HOT SPINICH AND ARTICHOKE DIP

By gammy

SERVE WITH PRETZEL CHIPS OR BAKED CHIPS
MAKES ABOUT 3-3/4 CUPS

Ingredients

• 13.75 OUNCE ARTICHOKE HEARTS PACKED IN WATER, DRAINED
• 10 OUNCE FROZEN SPINICH, 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 OUNCE SHREDDED PART SKIM MOZZARELLA CHEESE
• SALT AND PEPPER TO TASTE
• OLIVE OIL SPRAY

Preparation

Step 1

PREHEAT OVEN TO 375 DEGREES
IN A SMALL FOOD PROCESSOR, COARSELY CHOP THE ARTICHOKE HEARTS WITH GARLIC AND SHALLOTS.
COMBINE ALL THE INGREDIENTS IN A MEDIUM BOWL. PLACE IN AN OVEN-PROOF DISH AND BAKE AT 375 DEGREES 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.