Adapted from Sara Foster for myrecipes.com. Cookbook author and beloved founder of North Carolina’s Fosters Markets, Sara’s recipes are always a delight to make and devour. This is one of her easy make-ahead small bites from when we worked together at Cottage Living magazine. I’ve modified by replacing mayonnaise with thick yogurt and adding a pinch of ground Cayenne and a squeeze of lemon juice.

ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 shallots, diced
• 2 (14-ounce) cans artichoke hearts, drained and chopped
• 1 (10-ounce) package frozen chopped spinach, cooked
• 1 cup freshly grated Parmesan cheese
• 1 cup thick plain yogurt
• 1/2 cup fresh (soft) crustless breadcrumbs
• 1 tablespoon Worcestershire sauce
• 1 to 2 tablespoons hot sauce
• 1 to 2 teaspoons prepared mustard
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped green onions (white and pale green parts only)
• Sea salt, to taste
• Freshly ground pepper, to taste

Serve with spears of Belgian endive, crostini, or crackers

directions:

1. Heat oven to 350°F. Butter a 1-quart ovenproof dish, and set aside.
2. Heat oil in a large skillet over medium heat. Add onion and sauté 3 to 4 minutes or until soft and translucent.
3. Combine shallot, artichoke, and next 9 ingredients in a large bowl, add salt and pepper, to taste, and stir to combine thoroughly. Transfer to prepared dish, and bake at 350° for 30 to 35 minutes or until heated through and bubbling around edges.
4. Serve warm with Belgian endive, crostini, or crackers.