Easy Hot Spinach and Artichoke Dip Recipe | The Leaf

Ingredients

• 2 cups frozen spinach, thawed and squeezed to drain excess liquid
• 1 14-oz. can (1½ cups) artichoke hearts, drained and chopped
• ½ onion, chopped
• 1 clove garlic, minced
• 1 cup nonfat plain Greek yogurt
• 4 oz. reduced fat cream cheese, softened
• 1 cup shredded mozzarella cheese, part skim
• ½ tsp. black pepper
• ½ cup parmesan cheese