A healthier take on an old stand by.

Ingredients

1 1/2 (10 oz.) packages frozen spinach, thawed and drained

14 oz.  artichoke hearts, drained and chopped

1 1/2 cups plain, non-fat Greek yogurt

1 cup mozzarella cheese, grated

1/2 cup parmesan cheese, grated

1 (8 oz.) package reduced-fat cream cheese, cubed

1/2 (8 oz.) package cream cheese, cubed

3 cloves garlic, grated

1 tablespoon lemon juice

1/4 teaspoon red pepper flakes, optional

1 small can water chestnuts, chopped

kosher salt and freshly ground pepper, to taste

fresh veggies, garnish

sliced baguette, garnish

Directions

Step 1: Combine yogurt, cream cheeses, mozzarella and parmesan cheese in a large saucepan or Dutch oven over medium heat.

Step 2: Cook, stirring frequently, until melted and smooth. Cheese should be bubbly.

Step 3: Stir in drained spinach, artichoke hearts and lemon juice until combined.

Step 4: Add garlic and red pepper flakes, if using, then season generously with salt and pepper. Let cook for another 2-3 minutes.

Step 5: Taste and adjust seasoning, if necessary, then transfer to a bowl and serve immediately with fresh veggies or sliced baguette, or refrigerate until ready to serve