Ingredients
10 ounces Frozen Chopped Spinach, thawed and drained
8 ounces Artichoke Hearts, finely chopped
5 ounces Neufchatel Cheese, softened
1/2 cup Plain Nonfat Greek Yogurt, at room temperature
1/2 cup Low Fat (or reduced fat) Monterey Jack Cheese, shredded
2 tablespoons Parmesan Cheese, finely grated
1/4 cup Chopped Sun Dried Tomatoes (preserved in olive oil)
1/4 cup Shallots, finely chopped
2 Whole Garlic Cloves, finely minced
1/4 teaspoon Dried Thyme
1/4 teaspoon Paprika
1 tablespoon Oil from the Sun Dried Tomatoes
Kosher Salt and Pepper to taste
Cooking spray
Description
Foodista
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