baked spinach and artichoke spread

here is another way to offer a fresh summer appetizer made from ingredients from the herb garden.  i chose to use chives, basil, and italian parsley in the standard mixture. first, choose a one quart baking casserole for the recipe.  next, thaw and reduce liquid from a small size box of frozen spinach.  drain a small can of artichoke hearts.  chop them if they are not bite sized.  mix these two ingredients in a bowl, and add 8 ounces of shredded mozarella cheese, and either one cup of plain yogurt or one box of low fat cream cheese. add selected herbs, along with sliced green onions and diced red pepper.  i also added some sliced black olives on top for decoration.  bake this casserole for 25-30 minutes in a 350 degree oven.  serve this casserole while warm along with crispy toasts, bagel crisps, crackers, or breadsticks.