Ingredients
3 artichokes
1 cup wilted baby spinach (about 4 cups fresh spinach makes 1 cup wilted)
3 cloves garlic
1/2 cup Light Kefir Cheese
1 cup part skim shredded mozzarella
1/2 cup shaved parmesan
1/2 tsp crushed red pepper
1/2 tsp black pepper
/2 tsp salt
Directions
Remove outer layer of artichoke leaves and chop off the stem. Slice the artichokes in half and remove the inner fuzzy hairs. Place all the halved artichokes into a large pot and cover with water. Boil for 30 minutes, covered, and then let cool to room temperature.
Transfer the cooled artichokes to a colander and drain. Hold each leaf by it's tip, hard part facing down, and drag a flat spatula across the leaf removing the inner meat. In a food processor, add the artichoke meat along with the hearts, wilted spinach, garlic, red pepper, black pepper, & salt. Process until semi-smooth. Add the mixture to a bowl and fold in the light kefir cheese, parmesan, and mozzarella. Spray a baking dish with nonstick cooking spray and evenly spread the dip into the baking dish.
Sprinkle with more mozzarella (optional) and place in the oven to bake at 350 degrees Fahrenheit until the cheese is fully melted and the edges start to brown.
