INGREDIENTS
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2 14-oz cans artichoke hearts, drained
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1 cup chopped frozen spinach, thawed
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1 1/2 cups freshly grated Parmesan cheese
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4 oz reduced fat cream cheese
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1/2 cup fat free plain Greek Yogurt
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4 cloves garlic, minced
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2 tsp freshly grated lemon zest
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1/2 tsp paprika
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1 tsp salt
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1/2 tsp black pepper