1 (8-ounce) package light (⅓ less fat) cream cheese, softened
6 oz nonfat plain Greek yogurt
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon onion powder
1 15 oz can artichoke hearts, drained and chopped
10-ounce package frozen spinach, thawed and drained
1 cup part-skim mozzarella shredded cheese
3 tablespoons Parmesan cheese
1. In a small crockpot combine cream cheese, yogurt, garlic, salt, black pepper, and onion powder.
2. Then stir in the artichoke hearts, spinach, mozzarella cheese, and Parmesan cheese. Then stir to combine.
4. Cook the dip on high for 1 - 2 hours or until the dip is warm and lightly bubbly. Then adjust heat to keep warm for serving.
Serving suggestion: Serve with whole grain tortilla chips and sliced veggies for serving!