Hot Spinach Artichoke Dip

Ingredients

• 1 (8-oz.) block cream cheese, softened

• 3/4 c. mayonnaise

• 3/4 c. Greek plain yogurt

• 1 c. freshly grated Parmesan

• 1 c. shredded white cheddar, plus 1/2 cup for topping

• 1/2 c. shredded Gruyère

• 1 (14-oz.) can artichoke hearts, drained and chopped

• 4 cups fresh spinach chopped

• 2 cloves garlic, minced

• 1 tsp. fresh lemon juice

• 1/2 tsp. red pepper flakes

• 1/4 teaspoon Kosher salt

• French Baguette cut and drizzled with olive oil and broiled until golden

Directions

• 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