Ingredients

Scale

3 oz. light cream cheese, softened
3 oz. plain nonfat Greek yogurt
3/8 cup Romesco sauce (recipe here)
1/2 cup chopped artichokes
1 5-oz. can salmon, drained (or more … I added some chopped leftover salmon from dinner as well)
1/2 cup shredded Italian Blend Cheese

Instructions

Preheat the oven to 350 F. In a small mixing bowl, mix together the cream cheese, Greek yogurt and Romesco sauce with an electric mixer until everything is mixed well and a little fluffy.
Stir in the artichokes and salmon, stirring well to break up the salmon pieces into little bits.
Save a bit of the cheese for the top, then stir the rest into the dip. Sprinkle the top with the reserved cheese and a sprinkle of paprika.
Bake at 350 for 20 minutes or so until the cheese is melted and the dip is heated throughout. Sprinkle with snipped chives (if desired) and serve hot with chips, crackers, or crusty little toasts.

Notes

For faster results, microwave the dip for a minute, stir, microwave for another minute, then top with cheese and put in the oven for about 5 minutes to melt the cheese on top.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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