Ingredients
- 1 14-ounce can quartered artichoke hearts, drained
- 1 10-ounce frozen spinach, thawed and drained (or about 1 cup cooked fresh spinach)
- 1 cup Greek yogurt, plain
- 1 cup mozzarella cheese
- ½ cup Parmesan cheese
- 2 cloves fresh garlic
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Serves: 4 - 6 |
Instructions
Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
- Preheat oven to 350°F.
- Chop artichoke hearts into bite-sized pieces.
- Mix all ingredients together and season with a pinch of salt (optional).
- Pour mixture into a small casserole (or 1 quart oven safe dish).
- Bake for 20 - 22 minutes, or until heated through and the cheese on top is melted.
- Serve with whole-grain crackers or tortilla chips.
NOTE: 1 pound of fresh spinach = 10 - 12 cups of torn leaves, which will cook down to about 1 cup. 1 package (10 ounces) of frozen spinach leaves = about 1 1/2 cups after cooking. Therefore, you can substitute 1 package (10 ounces) frozen spinach leaves for 1 1/2 pounds of fresh spinach.