2 cans (14 ounces each) artichoke hearts, drained and chopped
1 package (10 ounces) frozen spinach, thawed, drained and squeezed dry
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1 cup grated parmesan cheese
1 cup fat-free (or low-fat)
½ cup light mayonnaise
1 garlic clove, finely chopped
Freshly ground black pepper to taste
Veggie sticks or healthy crackers, for dipping
Heat the oven to 375 degrees. Lightly spray a 1½-quart casserole with cooking spray.
In a medium bowl, combine the artichokes, spinach, ¾ cup parmesan, yogurt, mayonnaise, garlic and pepper. Spoon the mixture into the prepared casserole and sprinkle with the remaining ¼ cup parmesan. Bake until golden and bubbly, 30-40 minutes. Serve with veggie sticks or healthy crackers for dipping.
Makes four cups; serves 12.
"From Mama's Table to Mine" by Bobby Deen and Melissa Clark (Ballantine Books 2013)