- 6.5 oz marinated artichoke hearts, drained and quartered
- 1 cup greek yogurt
- 1½ cups grated Parmesan cheese
- 8 oz cream cheese, softened
- 4 oz can diced green chiles
- Preheat oven to 350 degrees F.
- In a medium bowl, mix the artichoke hearts, yogurt, 1 cup parmesan, cream cheese and green chiles. Scoop the mixture into medium baking dish. Top with the remaining ½ cup of Parmesan.
- Bake for 25 minutes or until bubbly and slightly browned. Serve warm.