INGREDIENTS
13 3/4 oz
Artichoke hearts
1 clove
Garlic
1/4 cup
Shallots
10 oz
Spinach, frozen
1/2 cup
Mayonnaise, light
1
Salt and fresh pepper
1
Olive oil spray
1/2 cup
Greek yogurt, fat free
4 oz
Mozzarella cheese, part skim
2/3 cup
Parmigiano reggiano