Prep: 10 min., Cook: 5 min.
Makes 2 cups
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1 (14-oz.) can extra-small artichoke hearts, drained and finely chopped
1 (10-oz.) container refrigerated light Alfredo sauce
1/2 cup milk
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano
1 teaspoon minced garlic
1/2 teaspoon pepper
1. Stir together all ingredients in a medium saucepan; cook over medium heat, stirring often, 5 minutes or until thoroughly heated and cheese is melted.