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Artichoke Jalapeño Dip

Artichoke Jalapeno Dip With Greek Yogurt

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • ½ cup Neufchatel Cheese
  • 1 cup non-fat greek yogurt
  • 2 handfuls of fresh spinach 2 oz.
  • 1 can artichoke hearts thoroughly drained
  • 3 tablespoons diced jalapeño peppers canned
  • ½ cup shredded Swiss cheese
  • ½ cup shredded parmesan cheese plus more for sprinkling on top
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 teaspoon sugar

Method
 

  1. In a food processor, blend Neufchatel cheese, greek yogurt and seasonings.
  2. Add remaining ingredients and pulse carefully so that small chunks of artichoke remain.
  3. Using a spatula, scrape mixture into a heat safe bowl or casserole. Sprinkle the top with parmesan cheese.
  4. Bake at 375°F for 20 minutes or until the cheese on top is lightly browned. Serve warm or chilled.

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