Thaw and drain spinach. Squeeze out excess water. Set aside. Chop artichoke hearts.
In a medium bowl combine all the ingredients except the Monterey Jack cheese. Mix in half of the cheese. Stir until fully combined and mixed well. Spoon into a greased 1 quart oven proof dish. Top with remaining cheese. Bake for 350 for 15 minutes or until heated through or serve cold. Serve with fresh bread cubes, crackers pita chips or similar.
Recipe by Gather for Bread at https://gatherforbread.com/artichoke-spinach-dip-made-with-greek-yogurt/