12oz frozen artichoke hearts, thawed
10oz frozen kale. thawed
4oz light cream cheese, at room temperature
1/4 cup grated Parmesan cheese
1 cup plain nonfat yogurt
1tbsp minced garlic
1/2 cup shredded part-skim mozzarella
Preheat oven to 350F. Coat an 8inch square pan with nonstick
Place artichokes in food processor fitted with blade and pulse a few times.
Add kale, cream cheese, Parmesan, yogurt, garlic, and slat, and pulse until blended.
Transfer to prepared pan and spread. Sprinkle with mozzarella. Place in oven and bake until golden brown and bubbling, about 30 minutes.
104 calories, 7g protein, 9g carbohydrates, 5g fat(3g saturated fat), 16 mg cholesterol, 3g fiber, 3g sugar, 284 mg sodium. Calories from fat: 43%