
Ingredients: 2 cups fresh shredded mozzarella cheese 2 cups 2% Greek Yogurt 1 14-ounce can artichoke hearts (drain/chop in small pieces) 1/4 cup of shredded carrots (optional) 1 8-ounce full fat cream cheese (let set out at room temp) 2 cups fresh baby spinach leaves (slice thin) 1/4 cup grated fresh Parmesan cheese 2 garlic… Read More









