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
- Preheat oven to 375°F. Mix artichokes, mayonnaise, sour cream, Dijon mustard, and hot sauce in a medium bowl. Add tuna, spinach, and cheese and mix until well blended.
- Place in a small casserole dish (2-cup size) and bake for 20 minutes. Serve in baking dish or in hollowed out bread bowl.
Recipe and photo courtesy of the National Fisheries Institute