Ingredients
2 (14 oz) cans artichoke hearts, drained and coarsely chopped
1 (10 oz) package frozen spinach, thawed, drained and squeezed dry
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup low-fat Greek yogurt
1 (8 oz) block 1/3-less-fat cream cheese, softened and cut in 1/2" cubes
1 (8 oz) block fat-free cream cheese, softened and cut in 1/2" cubes
4 cloves garlic, minced (1 tablespoon)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
Preparation
SLOW COOKER METHOD: Coat the slow cooker with cooking spray. Add all ingredients. Stir to combine, cover and cook until heated through. 1-1/2 to 2 hours on high, 3 to 4 hours on low.
OVEN METHOD: Preheat oven to 350 degrees. Set aside half of mozzarella and Parmesan cheeses. In a large bowl, stir together all remaining ingredients. Spoon mixture into greased or sprayed 1-1/2 to 2 quart baking dish. Sprinkle top with remaining cheeses. Bake uncovered for 25-30 minutes or until bubbly and golden.
