Spinach Dip

1 package frozen spinach, thawed
1 package frozen artichoke hearts, cooked according to directions (I got the Bird’s Eye ones and they were fantastic)
3/4 c non-fat Greek yogurt (I used Fage, or Faye, or however you spell it)
1/2 c parmesan
1/4 c mayo
2 tbs garlic salt

Puree with stick blender.  You can bake it at 200 to heat through, but its not necessary. Good on whole grain crackers, turkey slices, or stuffed into tomatoes.