Categories: Dips- spreads- cheese balls

Ingredients

• 8 oz. reduced fat cream cheese
• 2 cups non-fat Greek yogurt
• 1 1/2 cup Parmesan cheese
• 1 can quartered artichoke hearts, drained and chopped
• 10 oz. frozen spinach, thawed and drained
• 2 to 3 fresh jalapenos, diced
• 1 Tbsp. butter
• 3 garlic cloves, minced

Directions

1. In a pot on medium heat, melt the cream cheese, yogurt, Parmesan cheese and butter. Stir frequently until mixture starts to boil and is an even consistency.

2. Stir in artichokes, jalapenos, spinach and garlic. Let mixture bubble for a few minutes.

3. Serve warm or let dip chill for an hour before serving.

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