Hot Spinach Dip
1 8 oz. Block Cream Cheese, softened
¾ Cup Mayonnaise
¾ Cup Greek Plain Yogurt
1 Cup Freshly Grated Parmesan
1 Cup Shredded White Cheddar, plus ½ cup for topping
½ Cup Shredded Gruyere
1 14 oz. Can Artichoke Hearts, drained and chopped
4 Cups Fresh Spinach, chopped
2 Cloves Garlic, minced
1 tsp Fresh Lemon Juice
½ tsp Red Pepper Flakes
¼ tsp Kosher Salt
French Baguette, cut and drizzled with olive oil and broiled until golden
Slice baguette and set aside.
In a mixing bowl combine the rest of the ingredients and with a spatula gently fold until blended well.
Spread into shallow casserole dish.
Top with 1/2 cup of Gruyère.
Bake at 350° for 25 minutes and then broil 5 minutes or until golden brown.
Brush sliced baguette with olive oil on both sides and broil each side until golden.