makes approx 3 3/4 C
73.3 calories per 1/4 C
Place in food processor and blend well:
13.75 oz artichoke hearts, packed in water, drained
10 oz frozen spinach, thawed and squeezed
1/2 C chopped onions
1 clove minced garlic
1/2 C fat free Greek yogurt
1/2 C light mayo
2/3 C Parmesan Reggiano
4 oz shredded part skim mozzarella
salt & pepper, to taste
Add the artichoke mixture to the cheese mixture and spread into an oven proof dish.
Bake in a preheated oven of 375° for 20 to 25 minutes.
TIP: Make ahead the day before unbaked, stored in refrigerator before baking.