Mediterranean Spinach Artichoke Dip

Ingredients

• 10 ounces Frozen Chopped Spinach, thawed and drained
• 8 ounces Artichoke Hearts, finely chopped
• 5 ounces Neufchatel Cheese, softened
• 1/2 cup Plain Nonfat Greek Yogurt, at room temperature
• 1/2 cup Low Fat (or reduced fat) Monterey Jack Cheese, shredded
• 2 tablespoons Parmesan Cheese, finely grated
• 1/4 cup Chopped Sun Dried Tomatoes (preserved in olive oil)
• 1/4 cup Shallots, finely chopped
• 2 Whole Garlic Cloves, finely minced
• 1/4 teaspoon Dried Thyme
• 1/4 teaspoon Paprika
• 1 tablespoon Oil from the Sun Dried Tomatoes
• Kosher Salt and Pepper to taste

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