SPINACH ARTICHOKE DIP FRENCH BREAD

ingredients

10 oz frozen chopped spinach, thawed and squeezed

14 oz can artichoke hearts packed in water, drained

1/4 yellow onion, chopped

1 clove garlic, minced

3/4 cup fat-free Greek yogurt

1/4 cup light mayonnaise

1/3 cup grated parmesan

4 oz shredded part-skim mozzarella cheese

1 large French bread loaf, top cut off and middle scooped out

salt & pepper

directions

Preheat oven to 400F. Line a baking sheet with aluminum foil.

In a food processor, add the artichoke hearts, garlic, and onion. Pulse a few times to coarsely chop.

In a medium bowl, combine the artichoke mixture, spinach, yogurt, mayonnaise, parmesan, and half of the mozzarella cheese. Mix thoroughly and season with salt and pepper.

Place the bread, cut side up, onto the baking sheet. Spread spinach and artichoke mixture evenly into the bread. Top with remaining mozzarella cheese.

Bake the bread for about 10-12 minutes, or until cheese has melted and the center is hot. Serve immediately.

*There will be left over spinach artichoke dip. You can eat it by itself, but it is also delicious to used for stuffed chicken or fish, or to mix into a frittata.