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From the National Dairy Council

This healthier version of Baked Dip is sure to please during the big games this weekend!

Ingredients
1 (14-ounce) jar Cara Mia Artichoke Hearts, drained and  chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (8-ounce) container low-fat plain yogurt
1 cup shredded part-skim, low-moisture Mozzarella cheese
1/4 cup chopped green onion
1 garlic clove, minced
2 tablespoons chopped red pepper

Combine all ingredients except red pepper and mix well. Pour mixture into 1-quart casserole dish or 9-inch pie plate. Bake at 350 degrees Fahrenheit for 20-25 minutes or until heated through and sprinkle with red peppers. Serve with toasted bread or whole grain crackers.

Recipe created by 3-Every-Day™ of Dairy.
Nutritional Facts
Calories: 80
Total Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 220 mg
Calcium: 20% Daily Value
Protein: 8 g
Carbohydrates: 7 g
Dietary Fiber: 1 g

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We found this recipe and had to make it ourselves. We tweaked it a bit and it was delicious.

Ingredients
4 skinless, boneless chicken breast halves salt and pepper to taste
1 tablespoon STAR Extra Virgin Olive Oil
1 tablespoon butter
1 (14.75 ounce) jar CAR Mia marinated artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tablespoon STAR Capers

Directions
1.) Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat.

2.)Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.

3.) Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender.

4.) Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.

5.)Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately