3cupsbaby spinachfresh, chopped and loosely packed
14ouncesartichoke heartscan, drained and chopped
2cupsGreek yogurtnon-fat, plain
1/4cupneufchatel cheeseor low-fat cream cheese
1/2teaspoonkosher or sea salt
1/4teaspoonblack pepperor cayenne pepper (if spicier is preferred)
Add onion to olive oil in a skillet over medium heat. Cook for about 5 minutes until onions are softened and translucent. Add spinach and cook for about 2 minutes, until wilted.
Push spinach to the side. Add garlic to the empty space and cook for 30 seconds, until golden. Stir back with spinach. Add artichokes, yogurt, and neufchatel or cream cheese, stirring frequently until the it's melted in the yogurt, for about 3 minutes.
Add salt, pepper (or cayenne), paprika, and parmesan. Stir, cooking for 2 more minutes to combine.
Serve hot with baked tortilla or whole wheat pita chips.