Seafood And Artichoke Dip With Pimento Cheese (Semi Healthy) - cooking recipe

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

Preparation

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