Skinny Artichoke Dip
In a bowl mix together the softened cream cheese, Greek yogurt, jalapeños, lemon zest, and garlic cloves. Add the Parmesan and mozzarella cheese.
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Ingredients
- 4 ounces Neufchâtel cream cheese room temperature
- 1/2 cup Greek yogurt
- 1/4 cup Parmesan-Reggiano cheese
- Zest of one lemon
- Salt
- pepper
- 4 Oz can fire roasted jalapeños
- 12 ounces frozen artichokes, thawed and chopped to bite size pieces
- Half a cup of fresh spinach chopped
- 4 Oz mozzarella, pepper jack or Monterey Jack cheese shredded
- 2 Oz of feta
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