2 cups 0% plain greek yogurt (you can also use non-dairy)
1 jar Mezzetta® Marinated Artichoke Hearts, chopped (be sure to drain and pat dry)
1/2 cup Mezzetta® Sliced Tamed Jalapeño Peppers (I like to chop them up – use more or less depending on how spicy you want it)
1/2 cup grated parmesan cheese (you can use vegan parm if you want)
1 tsp salt
1 tsp pepper
1 tsp olive oil