20 servings (serving size: 4 melba toast rounds and about 3 tablespoons spread)
2 garlic cloves, peeled
2 cups chopped cooked turkey
1 cup sliced green onions
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) shredded Asiago cheese
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/3 cup fat-free mayonnaise
1/4 teaspoon freshly ground black pepper
80 Melba toast rounds (about 14 ounces)
How to Make It
Preheat oven to 350°.
With food processor running, drop garlic through food chute, and process until minced. Add turkey, green onions, and artichoke hearts to the processor; process until combined.
Combine mozzarella, Parmesan, Asiago, cream cheese, mayonnaise, and pepper in a large bowl. Add turkey mixture; stir until combined. Spoon mixture into a shallow 1-quart casserole dish coated with cooking spray. Bake at 350° for 30 minutes or until bubbly and top is golden. Serve hot with Melba toast rounds.