Instructions

• Preheat oven to 350°F (175°C).
• Drain both 8-ounce jars of marinated artichoke hearts and coarsely chop if the pieces are large.
• In a large bowl, place 8 ounces Neufchâtel and 8 ounces Greek yogurt. Add the juice of 1 lemon, 2–3 large garlic cloves (minced), 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until the mixture is smooth and well blended.
• Add the drained artichoke hearts and 4–6 ounces fresh baby spinach (roughly chopped) to the bowl. Stir until the artichokes and spinach are evenly distributed through the mixture.
• Transfer the mixture to an oven-safe baking dish and spread into an even layer.
• Bake for 25–30 minutes, until the dip is bubbling and the top is lightly golden.
• Remove from the oven and let cool 5 minutes, then serve with sliced baguette and vegetables.