1 package frozen Spinach, chopped, de-frosted
1 can Artichoke Hearts, drained, roughly chopped
1/2 Jalapeno, seeds removed, roughly chopped
Juice from 1/2 Lemon
1 cup Greek Yogurt
1/3 cup Neufchatel or other reduced-fat cream cheese, softened
1/2 cup Parmesan cheese, shredded
1/4 cup Mozzarella Cheese, shredded
1 teaspoon Kosher Salt
1 teaspoon ground Black Pepper
Preheat oven to 375 degrees Fahrenheit.
In a food processor, combine artichoke hearts, jalapeños, and lemon juice. Puree for 2 minutes. The mixture should be mostly smooth but with some texture remaining.
In a bowl, stir together the greek yogurt, Neufchatel cheese, and artichoke puree. When combined, stir in the spinach, parmesan, mozzarella, salt and pepper. Transfer to a baking dish.
Bake the dip for 20-25 minutes until dip is bubbly and starting to brown on top. Serve with crackers, pita chips, or chopped vegetables.
Photographed by Alli Shepherd.