Pecan Spinach Artichoke Dip - David Roberts Food Corp

Ingredients

• 8 ounces reduced fat cream cheese
• 1 14-ounce can artichoke hearts packed in water, drained
• 1 cup reduced fat Greek yogurt
• 3/4 cup parmesan cheese, shredded
• 3/4 cup part skim mozzarella, shredded, divided
• 10 ounces frozen spinach, thawed and squeezed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup raw pecan pieces – Pecan Pieces