Artichoke and Jalapeno Ranch Dip

• 1 cup Greek Yogurt, Plain
• 1/2 cups Mayonnaise, Reduced Fat
• 4 ounces, weight Cream Cheese, Fat Free, Room Temperature
• 2 Tablespoons Ranch Seasoning (I Used Hidden Valley)
• 14 ounces, weight Canned Artichokes, Drained, Roughly Chopped
• 1/2 cups Jalapenos, Pickled, Drained, Sliced
• 2 Tablespoons Jalapeno Juice From The Jar (to Taste)
• 2 teaspoons Reduced Fat Parmesan Cheese

1. Preheat oven to 350 degrees F. Spray an oven safe baking dish with cooking spray.
2. In a bowl, mix together yogurt, mayonnaise, cream cheese and ranch seasoning, until incorporated.
3. Stir in artichokes and jalapenos.
4. Add juice from jalapenos, to taste, adding more for a spicy dip.
5. Sprinkle top with Parmesan cheese.
6. Place in oven and bake for 30 minutes until cheese is bubbly.

greek yogurt, mayonnaise, weight cream cheese, artichokes, jalapenos, jalapeno juice, parmesan cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/artichoke-and-jalapeno-ranch-dip/ (may not work)