JUST THE DIP!!! Don’t get me wrong I love a decadent, cheesy baked spinach-artichoke dip but sometimes I want something light and bright to take down an entire crudités platter with. (The amount of yogurt I cook with, bake with, or just consume really is wild lol.) I guess it’s great for game day but I only partake in the apps!!! Greek Yogurt Spinach-Artichoke Dip Makes about 8 cups 2 tablespoons olive oil 3 medium shallots, thinly sliced 6 garlic cloves, thinly sliced Crushed red pepper 2 (12-ounce) jars marinated artichoke hearts, drained 2 (10-ounce) bags frozen spinach, thawed and squeezed 1 (8-ounce) block low-fat cream cheese 4 cups nonfat Greek yogurt 1 cup finely grated parm Kosher salt and freshly ground black pepper In a small skillet, heat the oil over medium heat. Add the shallots and garlic, then season with crushed red pepper. Cook until softened and beginning to caramelize, 5 to 6 minutes. Let cool. In a food processor, combine the cooked shallots and garlic with ...