This creamy, cheesy dip is perfect for office parties and holiday gatherings.
8 ounces reduced fat cream cheese
2 cups plain, non-fat Greek yogurt
2 tablespoons butter
1½ cups parmesan cheese
14 ounces quartered artichoke hearts, drained and coarsely chopped
4 ounce can diced jalapenos, drained
10 ounces frozen spinach thawed and drained
1–2 drops Marjoram oil
- Melt together cream cheese, Greek Yogurt, butter, and parmesan cheese in medium pot over medium heat uncovered, stirring frequently until melted and even consistency.
- Stir in chopped artichoke hearts, jalapenos, and spinach.
- Stir in two–three pressed garlic cloves and Marjoram oil.
- Let bubble for a few minutes and serve with pita chips or bread.
Tip: Serve this dish immediately after baking.