Hot Spinach And Artichoke Dip

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Pamela Salzman


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10 ounces artichoke hearts frozen, defrosted or packed in water, drained

¼ cup chopped shallots

1 clove garlic

10 ounces frozen chopped spinach, thawed and squeezed dry (I do this in a thin clean kitchen towel.)

½ cup Greek yogurt

½ cup Vegenaise or mayonnaise (I use soy-free Vegenaise.)

2/3 cup grated Pecorino or Parmigiano Reggiano cheese (I use Pecorino.)

4 ounces mozzarella cheese, shredded

salt and pepper to taste

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