Mediterranean Spinach Artichoke Dip
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 Shallots, finely chopped
2 Whole Garlic Cloves, finely minced
1/4 teaspoon Paprika
Preheat oven to 350 degrees.
In a large skillet, heat the oil from the sun dried tomatoes. Add shallots and cook until translucent. Add garlic and cook for an additional minute. Add sun dried tomatoes, artichoke hearts, and dried thyme. Stir and cook for 2-3 minutes before adding the spinach. Cook for an additional few minutes and then transfer all items into a large bowl.