Seafood and Artichoke Dip With Pimento Cheese (Semi Healthy)

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 6

i came up with this variation after a weekend spent catching fresh scallops and wanting to use as many as possible before vacuum sealing them. If they are not available fresh in your area i would say you could probably sub shrimp and crab meat.

Ingredients:

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

Directions:

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.

By RecipeOfHealth.com