16 oz frozen spinach
8 oz neufchâtel cheese
8 oz nonfat plain greek yogurt
1 c fresh grated parmesan, not canned
16 oz artichoke hearts, drained and chopped
1/2 t garlic powder
1/2 t salt
1/2 t cayenne pepper, more or less to taste
Cook spinach to package directions. Remove to mesh strainer and use a wooden spoon to press out as much water as possible. Set aside.
In medium saucepan, combine neufchâtel cheese, yogurt, and parmesan. Cook over medium heat until cream cheese is melted. Add remaining ingredients, including drained spinach, and heat through.
Serve warm as a dip with tortilla or whole wheat pita chips, or as a spread on toasted baguette or 12 grain bread. Will keep 5 days in refrigerator, simply reheat as needed. Yield approximately 4 cups dip.