Tortellini Artichoke Dip Casserole

Large recipe

*2 packages (19 ounce) Three Cheese Tortellini, made according to directions, drained water reserved

*1 Jar (33 ounce) Artichoke Hearts, drained and quartered

*1 box (10 ounce) Frozen Spinach, thawed and chopped moisture removed

*2 Cups Frozen Edamame’s, thawed in pasta water for 5 minutes

*2 cups Fat Free Half and Half

*2 Tablespoons Flour

*1 and 1/2 cups Plain Yogurt

*1 (8 ounce) Greek Yogurt Cream Cheese

*3 tablespoons Butter, melted

*1 cup Grated Parmesan Cheese, 1/2 cup more for topping

*2 cups Pepper Jack Cheese

*2 teaspoons Onion Powder

*2 teaspoons Granulated Garlic

*1/2 teaspoon White Pepper

*1 teaspoon Red Pepper Flakes or to taste

*Sea Salt to taste

In a large glass bowl combine tortellini, artichokes, spinach and edamame’s. Set aside.

Then in a medium mixing bowl add the yogurt and cream cheese and cream together with a fork. Add Parmesan cheese, pepper jack cheese, onion powder, garlic powder, white pepper, red pepper flakes and sea salt. Mix until combined.

Then mix together in a small bowl the half and half and flour in bowl and add to the yogurt mixture and mix together until incorporated.

Add the cream cheese mixture to the tortellini mixture stir and scoop into cooking sprayed extra-large rectangular baking dish or 2 small rectangular glass baking dishes.

Pour melted butter over artichoke dip and sprinkle on the 1/2 cup Parmesan cheese and cover with foil. Bake in a 375*F. oven for 45 minutes removing foil the last 15 to 20 minutes.

Enjoy!

Lindy