Recipes from Dr. Perricone

Ingredients

• 1 14 oz. can artichoke hearts or bottoms, drained and rinsed
• 1 10 oz. package frozen chopped spinach, thawed
• 1 roasted red pepper, chopped
• 1/2 cup Parmigiano-Reggiano
• 1/2 cup low fat cheddar or Monterrey Jack cheese
• 1/3 cup light canola mayonnaise
• 4 cloves garlic, minced

Preparation

Preheat oven to 350°F. Chop artichokes into small pieces and place in mixing bowl. Place spinach in a clean dish towel and ring over the kitchen sink to remove excess water. Place spinach in bowl. Add red peppers, cheese, mayonnaise and garlic. Mix until just combined. Place in baking dish, cover with lid or foil. Bake 30 minutes, until bubbling. Remove foil and bake 10 minutes longer, until browned. Serve with fresh crudités.

Serves 8