Hot Artichoke Dip (WW 2pts)

By á-3948

Another amazing dip I made for the church group and I must apologize for the look. I was running behind so no fancy camera work this time. But it sure was yummy and none left for me to take home.

Ingredients

• 13.75 oz artichoke hearts packed in water, drained
• 2 tbsp chopped shallots
• 1/4 cup fat free Greek yogurt
• 1/4 cup light mayonnaise
• 1/3 cup Parmigiano Reggiano
• 1/2 cup (2 oz) shredded part skim mozzarella cheese
• salt and fresh pepper to taste
• 2 tbsp whole wheat bread crumbs
• olive oil spray

Details

Servings 10
Preparation time 20mins
Cooking time 45mins
Adapted from mom2mycrazy2.blogspot.com

Preparation

Step 1

Preheat oven to 400°.

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

Combine artichokes, yogurt, mayonnaise, parmesan cheese, mozzarella, 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 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance without the breadcrumbs and stored in the refrigerator before baking. Add breadcrumbs before baking. Makes about 2 1/2 cups.

Recipe: http://www.skinnytaste.com/2010/12/skinny-artichoke-dip.html