Ingredients
8oz reduced fat cream cheese
2 cups shredded parmesan cheese
1 1/2 cups non-fat Stonyfield greek yogurt
2 tablespoons unsalted butter
14oz quartered artichoke hearts, drained and chopped
1 teaspoon Worcestershire sauce
1 teaspoon ground black pepper
10oz frozen spinach, thawed and drained
1 tablespoon minced garlic cloves
Preparation
