Ingredients

• Cooking spray
• 1 tablespoon olive oil
• 1 shallot, minced
• 4 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• Two 8-ounce packages frozen artichokes hearts, defrosted, chopped and squeezed dry
• One 10-ounce package frozen chopped spinach, defrosted and squeezed dry
• 1 cup non-fat Greek yogurt
• 1 8-ounce package 1/3 less-fat cream cheese, softened and cut into chunks
• 1 teaspoon hot sauce
• 1/2 teaspoon Worcestershire sauce
• 1 1/2 cups shredded part-skim mozzarella
• 1/4 cup grated Parmesan
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat the oven to 375 degrees F. Spray a 2-quart casserole dish with cooking spray.
2. Heat the oil in a large non-stick skillet over medium-high heat. Add the shallot and garlic and cook, stirring, until soft, about 2 minutes. Add the red pepper flakes and cook, stirring, for 1 minute. Turn the heat off and stir in the artichokes, spinach, yogurt, cream cheese, 1 cup of the mozzarella and salt and pepper to taste; mix well together. Place the mixture in the prepared casserole dish and evenly top with the Parmesan and remaining 1/2 cup mozzarella. Bake until browned and bubbly, about 40 minutes.