Artichoke Spinach Yogurt Dip

Ingredients

1 14-ounce can quartered artichoke hearts, drained

1 10-ounce frozen spinach, thawed and drained (or about 1 cup cooked fresh spinach)

1 cup Greek yogurt, plain

1 cup mozzarella cheese

½ cup Parmesan cheese

2 cloves fresh garlic

Serves: 4 - 6

Instructions

Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

Preheat oven to 350°F.

Chop artichoke hearts into bite-sized pieces.

Mix all ingredients together and season with a pinch of salt (optional).

Pour mixture into a small casserole (or 1 quart oven safe dish).

Bake for 20 - 22 minutes, or until heated through and the cheese on top is melted.

Serve with whole-grain crackers or tortilla chips.

NOTE: 1 pound of fresh spinach = 10 - 12 cups of torn leaves, which will cook down to about 1 cup. 1 package (10 ounces) of frozen spinach leaves = about 1 1/2 cups after cooking. Therefore, you can substitute 1 package (10 ounces) frozen spinach leaves for 1 1/2 pounds of fresh spinach.