|20 min||1 h||15|
|2 cup||Cream cheese|
|3/4 cup||Greek yogurt, plain, 1% M.F.|
|1 package (10oz)||Frozen spinach (thawed and completely drained)|
|1 can (13.5 oz)||Artichoke hearts, canned (drained and roughly chopped)|
|1/2 cup||Romano cheese|
|1 tsp||Granulated garlic|
|1 tsp||Onion powder|
|1/2 tsp||Crushed red pepper|
Preheat oven to 350°F.
Place the cream cheese, greek yogurt, spinach, and artichoke hearts in a 8-inch ceramic casserole dish. Stir together until cream cheese, yogurt, and vegetables are all blended.. Bake for 30 minutes.
Stir in Romano cheese, granulated garlic, onion powder, and crushed red pepper until blended.
Cook for another 30 - 40 minutes or until hot and bubbly. Serve hot or warm with bread, pita, or pretzels.
Tip: This dip can be made 2-3 days ahead of time and stored in the refrigerator. Heat up in a 350 degree oven for 20-25 minutes or until heated through.