Thursday, April 12, 2012

Spinach and Artichoke Cups

Spinach and Artichoke Cups
24  Baked Scoops (do not use any broken ones)

1 can (14 oz.) artichoke hearts, drained, finely chopped or frozen, thawed and chopped

1 cup 2% Shredded Mozzarella Cheese

1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry

1/3 cup plain Greek Yogurt

1/3 cup Grated Parmesan Cheese

1/4 cup finely chopped red peppers

2 tsp wet garlic, minced

Make It

HEAT oven to 350°F.
PLACE 1 baked scoop either in a muffin cup or on a flat cookie sheet sprayed with cooking spray.  Combine the remaining ingredients.
SPOON artichoke mixture into scoops.
BAKE 12 to 14 min. or until filling is heated through and edges of cups are golden brown.

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