1.5 cups shredded 2% mozzarella cheese, divided
¼ c grated fresh Parmesan cheese, divided
¼ tsp pepper
3 garlic cloves crushed
1 (14 oz) can artichoke hearts, drained and chopped
1 (8 oz) block 1/3 less-fat-cream cheese softened
1 (8 oz) block fat free cream cheese softened
1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry
12 oz plain yogurt
1.5 teaspoons corn starch
Strained Yogurt: Line mesh strainer with either 2 coffee filters or paper towel. Place strainer over bowl. Pour yogurt into strainer and cover with plastic wrap. Place in refrigerator for 8 hours or overnight. Discard liquid and remove strained yogurt with spoon. Gently combine corn starch with yogurt. Add to recipe when indicated.
Dip: Combine 1 cup mozzarella cheese, 2 tablespoons Parmesan cheese, and next 6 ingredients in a large bowl and stir until well blended. Fold in strained yogurt. Spoon mixture into a 1 ½ quart baking dish or pie plate. Sprinkle with ½ c mozzarella cheese and 2 tablespoons Parmesan cheese. Bake at 350o for 30 minutes or until bubbly and golden brown. Serve with pita crisps, crackers, or toasted bread.