Recipes to Try....Spinach and Artichoke Dip

I got some artichokes from my bountiful basket and decided this sounded really good.  I got this from a friend.

Ingredients:

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

Directions:

Preheat oven to 375°.

In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.

Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.