Most versions of this recipe call for sour cream or mayonnaise, but by substituting meltémi, you can still have the delicious taste and creamy texture, but with less fat and fewer calories!
1 14-oz. can artichoke hearts, drained and quartered
1 10-oz. package frozen spinach, thawed
1 cup plain 0% or 5% meltémi Greek Yogurt
1 cup shredded Mexican-style cheese, plus more for topping dip
1/3 cup shredded Parmesan cheese
2 cloves garlic, minced
Preheat the oven to 350F degrees.
Chop artichoke hearts into bite-sized pieces. Squeeze any water out of the thawed spinach.
Mix all ingredients together and season with a pinch of salt; pour into a small casserole or oven-safe dish (about 1-quart). Sprinkle the top with extra shredded cheese.
Bake for 20 minutes, or until heated through and the cheese on top is melted.
Serve warm with pita or tortilla chips.