Ingredients:
- 1 cup DIVINA Artichoke Quarters Marinated with Herbs
- 2 tbsp Extra virgin olive oil
- 1/2 cup Red onions, diced
- 2 cloves Garlic, chopped
- 10 oz Frozen, chopped spinach, prepared
- 1 cup Greek yogurt
- 1/2 cup Pecorino romano cheese, grated
Directions:
- Sauté onion and garlic until softened and translucent
- Add spinach and artichokes and heat through
- Add yogurt and pecorino and stir until hot and bubbly
- Transfer to serving dish, or transfer to baking dish and broil (sprinkling with extra pecorino over top) until browned on top
