Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1/4 cup milk, unsweetened
  • 10 oz frozen spinach, thawed and squeezed dry
  • 14 oz artichoke hearts, canned in water, drained and chopped
  • 3 cloves garlic, minced
  • 1 cup sharp white cheddar, shredded
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg

Instructions:

  1. Preheat the oven to 375°F (190°C). Place the thawed spinach in a clean kitchen towel or paper towels and squeeze firmly until no more liquid escapes. Roughly chop the drained artichoke hearts into bite-sized pieces.
  2. In a large mixing bowl, beat the softened cream cheese and Greek yogurt together until the mixture is velvety and smooth. Stir in the milk and minced garlic until fully incorporated.
  3. Fold in the squeezed spinach, chopped artichokes, and half of the shredded cheddar and Parmesan. Season with salt, pepper, and nutmeg.
  4. Transfer the mixture to a 9x9 inch baking dish and smooth the top. Sprinkle the remaining cheese over the surface.
  5. Bake for 25–30 minutes until the edges are bubbling and the cheese on top is golden brown. Remove from the oven and let it rest for 5 minutes to set the texture.