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Hot Spinach and Artichoke Dip

kept bytiffballinger
recipe bySkinny Taste

13.75 oz Artichoke Hearts packed in water, drained
10 oz Frozen Spinach, thawed and squeezed
1/4 C chopped shallots
1 Clove Garlic, minced
1/2 C Fat Free Greek Yogurt
1/2 C Light Mayo
2/3 C Parmigiano Reggiano
4 oz Shredded Part Skim Mozzarella Cheese
salt and fresh ground pepper to taste
Olive Oil Spray



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