113.75 ounce can quartered artichoke hearts, chopped
salt and pepper
Beat together cream cheese and greek yogurt until smooth.
Fold in jack cheese, jalapeños, artichoke hearts and granulated garlic. Season to taste with salt and pepper. Serve immediately with crackers, sliced veggies or baguette slices. Or refrigerate until ready to serve.
If refrigerating, remove 30 minutes before serving so the dip has a chance to soften.