INGREDIENTS
13 3/4 oz
artichoke hearts packed in water, drained
2 tbsp
chopped shallots
1/4 cup
fat free Greek yogurt
1/4 cup
Hellmann’s light mayonnaise
1/3 cup
Parmigiano Reggiano
1/2 cup
shredded part skim mozzarella cheese
salt and fresh pepper
2 tbsp
whole wheat bread crumbs
olive oil spray