Sunday, January 9, 2011

Artichoke Dip

Artichoke Dip

14 oz artichoke hearts packed in water, drained
1/4 cup Greek yogurt
1/4 cup light mayonnaise
1/3 cup shredded Parmesan & Romano cheese blend
1/2 cup shredded part skim mozzarella cheese
salt and pepper to taste
2 Tablespoons bread crumbs
olive oil spray

Preheat oven to 400. Coarsely chop the artichoke hearts. Combine artichokes, yogurt, mayonnaise, cheeses, salt and pepper in a medium bowl. Place in an oven-proof dish and top with breadcrumbs. Lightly spray the crumbs with olive oil then bake at 400 for about 22 minutes, until hot and cheese is melted.

Makes about 2 1/2 cups.

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