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For the Sweet and Spicy Dipping Sauce:
1/2 cup apricot preserves (you can use sugar free if you wish)
1 tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes
13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
1/4 cup chopped shallots
1 clove garlic
1/2 cup fat free Greek yogurt
1/2 cup light mayonnaise
2/3 cup Parmigiano Reggiano
4 oz shredded part skim mozzarella cheese
salt and fresh pepper to taste
olive oil spray
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1st Keep
 jenellebaur
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