15 min prepServes 2 people
Ingredients:
- 4 ounces Neufchâtel cream cheese room temperature
- 1/2 cup Greek yogurt
- 1/4 cup Parmesan-Reggiano cheese
- 1/4 cup Parmesan-Reggiano cheese
- Zest of one lemon
- Salt and pepper to taste
- 4 Oz can fire roasted jalapeños
- 12 ounces frozen artichokes, thawed and chopped to bite size pieces
- Half a cup of fresh spinach chopped
- 4 Oz mozzarella, pepper jack or Monterey Jack cheese shredded
- 2 Oz of feta
Directions
- Preheat the oven to 375 degrees.
- In a bowl mix together the softened cream cheese, Greek yogurt, jalapeños, lemon zest, and garlic cloves. Add the Parmesan and mozzarella cheese.
- Season with salt and pepper to taste.
- Add the spinach and chopped artichoke hearts to the cheese mixture.
- Transfer the mixture to a baking dish and top with the feta cheese and more cheese if you wish.
- Bake until the cheese is bubbling and starting to get some color 20-30 minutes.
- Serve hot with your favorite @Wellingtoncrackers and veggies.