INGREDIENTS
8 oz
reduced fat cream cheese
16 oz
plain, non-fat Greek yogurt
2 tbsp
butter
1 1/2 cups
parmesan cheese
14 oz
quartered artichoke hearts (drained and coarsely chopped)
4 oz
can diced jalapeños (drained (if you like it spicier, don't drain))
10 oz
frozen spinach (thawed and drained)
2
garlic cloves