Photo credit:Goran Kosanovic/For The Washington Post
12 servings (makes 3 cups)
Serve with whole-grain pita chips or toasts, or with scoop-friendly vegetables such as celery and endive leaves.
MAKE AHEAD: The mixture can be assembled, covered and refrigerated up to 3 days in advance. Let it sit at room temperature for 15 minutes before baking.
1 tablespoon olive oil, plus more for the baking dish
1 medium onion, finely chopped
3 cloves garlic, minced
9 ounces frozen/defrosted artichoke hearts, rinsed and patted dry
10 ounces frozen/defrosted chopped spinach, excess liquid squeezed out
1/2 cup 2 percent or whole-milk plain Greek-style yogurt
1/2 cup whipped cream cheese (3 ounces)
1/2 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmigiano-Reggiano cheese
2 tablespoons low-fat mayonnaise (do not use nonfat)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees. Lightly brush a 4-cup-capacity baking dish, such as a 9-inch oval casserole, with oil.
Heat the 1 tablespoon of oil in a medium skillet over medium heat. Once the oil shimmers, add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened and light golden. Stir in the garlic and cook for 1 minute, then remove from the heat and allow to cool slightly.
Combine the artichoke hearts and spinach in a food processor; pulse until finely chopped. Add the yogurt, cream cheese, mozzarella cheese, half the Parmigiano-Reggiano cheese, the mayonnaise, salt, pepper and the cooled onion/garlic mixture; pulse until well incorporated. (Alternatively, you could chop the artichokes finely by hand and mix everything together in a mixing bowl.)
Transfer the mixture to the dish, spreading it evenly. Sprinkle the remaining Parmigiano-Reggiano on top. Bake for 20 to 25 minutes, until heated through and just set on top.
Nutrition | Per serving (using 2-percent yogurt): 90 calories, 5 g protein, 5 g carbohydrates, 6 g fat, 3 g saturated fat, 15 mg cholesterol, 260 mg sodium, 2 g dietary fiber, 1 g sugar