Asiago-Artichoke-Turkey Spread

Ingredients

• 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
• Cooking spray
• 80 Melba toast rounds (about 14 ounces)

Preparation

1. Preheat oven to 350°.
2. 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.
3. 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.