Artichoke, Spinach & Jalapeño Cream Cheese Dip/Spread Recipe - Have A Plant

Ingredients

• 8-ounce cream cheese (227 grams)
• 1 cup fat-free Greek yogurt (240 grams)
• 2 cups of fat-free fresh mozzarella cheese, shredded (314 grams)
• ⅓ cup of shaved reduced fat Parmesan Cheese (23 grams)
• 1 14-oz canned artichoke, drained, cut in bite size pieces (241 grams)
• 3 ½ cups of frozen spinach, thawed (284 grams)
• 2 cloves or 2 teaspoons of garlic, minced (5 grams)
• 2 stalks of or ½ cup green onions, chopped (22 grams)
• 5 pieces or ½ cup of canned jalapeño, minced (105 grams)