From: Gina's Skinny Recipes
You can make this in advance and just throw in the oven when your guests are about to arrive. I doubled it and it made a ton, which was unnecessary. I also forgot to put the bread crumbs on top, which I think would have been good. I served this with bruscetta-flavored pita chips and a variety of veggies.
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
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.