1 (14-ounce) can artichokes, drained and chopped
½ cup light mayonnaise
½ cup light sour cream
2 tablespoons Dijon mustard
Dash of hot sauce
1 (6.4-ounce) pouch tuna
1 cup frozen spinach, thawed and squeezed well
½ cup grated Parmigiano Reggiano cheese
Recipe and photo courtesy of the National Fisheries Institute