Prep: Drain and roughly chop artichoke hearts. Thaw spinach (in the microwave for 30 seconds), then press out as much moisture as possible.
Cheese: Add cream cheese, yogurt, parmesan, and mozzarella to a large pot. Heat over medium until cheese has melted, stirring often.
Veggies: Stir in artichoke hearts, spinach, and garlic. For a spicier dip, optionally add drained green chiles. Taste and add salt and pepper, as needed to suit your taste. Continue cooking until mixture is hot, about 5 minutes
Serve: Warm with crackers, bread, chips, or fresh veggies.
Store in the fridge in an airtight container for 3 to 5 days.
To make this dip in the oven, stir everything together and pour into an oven-safe dish. Top with a sprinkle more of cheese and bake at 350 degrees F for 30 minutes, until hot and bubbly.