Seafood and Artichoke Dip With Pimento Cheese (Semi Healthy)

Name: Seafood and Artichoke Dip With Pimento Cheese (Semi Healthy)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 serving(s)
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

Submitted by Chef #387724

"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."

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Ready In:: 40mins
Ingredients:: 13
Serves:: 4-6

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

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.