1 (8-ounce) package reduced fat cream cheese, softened 3/4 cup plain, nonfat Greek yogurt 2 cloves garlic, minced 1/4 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon onion powder 1 (14-ounce) can artichoke hearts, drained and chopped 1 (10-ounce) package frozen chopped spinach, thawed and squeezed to drain of excess liquid 1 1/4 cups mozzarella shredded cheese, divided 1/2 cup freshly grated Parmesan cheese 1 (4-ounce) can mild diced green chilies, drained 1/4 teaspoon red pepper flakes
Heat oven to 400°F.
In a large bowl, stir together the softened
cream cheese, yogurt, garlic, salt, pepper,
red pepper flakes, and onion powder until
combined. Add the artichoke hearts,
spinach, 1 cup of the mozzarella cheese,
and green chilies and stir well.
Transfer the dip mixture into a 1 1/2-2
quart baking dish and sprinkle with the
Parmesan cheese and remaining 1/4 cup
of mozzarella cheese.
Bake for 25-30 minutes, until hot and
bubbly. Serve with chips, crackers, chunks
of crusty bread, or veggies.