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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

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Ready In 45 Minutes

Servings: 8

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Cooking Instructions

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Step 1

• Preheat oven to 350 degrees.
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Step 2

• In a large skillet, heat the oil from the sun dried tomatoes.
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Step 3

• Add shallots and cook until translucent.
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Step 4

• Add garlic and cook for an additional minute.
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Step 5

• Add sun dried tomatoes, artichoke hearts, and dried thyme. Stir and cook for 2-3 minutes before adding the spinach. Cook for an additional few minutes and then transfer all items into a large bowl.
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• Length: 3 minutes

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Step 6

• Add Neufchatel, Greek Yogurt, Monterey Jack Cheese and paprika to the spinach mixture. Season with salt and pepper.
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Step 7

• Combine well. Lightly cover ramekins or other baking dishes with cooking spray. Spoon spinach mixture into the dishes and sprinkle the tops with Parmesan Cheese.
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Step 8

• Bake for 20-25 minutes and then turn the broiler on. Broil the tops until they are golden brown.
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• Length: 25 minutes

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Step 9

• Serve with chips, bread slices, crackers, or vegetable sticks.
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