Seafood And Artichoke Dip With Pimento Cheese (semi Healthy)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (8 ounce) can water-packed artichoke hearts (drain well and squeeze out moisture between paper towels)
• 3/4 cup monterey jack cheese
• 1/2 cup shredded fresh parmesan cheese
• 0.5 (8 ounce) package cream cheese, room temp
• 3/4 cup fage plain greek yogurt
• 1 garlic clove, crushed and minced
• 1/4 cup chopped chives or 1/4 cup green onion
• 1/4 cup chopped roasted red pepper
• 1/4 cup chopped sun-dried tomato (pat dry first to remove oil marinade)
• 10 ounces cooked scallops, chopped smaller
• 1/4 lemon, juice of
• jar pimiento, drained
• pepper and frank's red hot sauce

Recipe

• 1 chop artichokes or tear into pieces and add all the other ingredients.
• 2 put in a 1 quart casserole and bake in a 350-375 degree oven for about 20 minutes or until it is bubbly.
• 3 broil for a minute or so to lightly brown the top of the dish.
• 4 can easily be doubled.