Start by preheating the oven to 350*F. Spray an oven safe baking dish with Pam (or other non-stick spray) to prevent the dip from sticking during baking.

In a small saute pan, coat the bottom with about 1 tsp. of olive oil and grate the three peeled cloves of garlic into the pan using a micro-plane grater (or the smallest holes on a box grater). Saute on low heat for 2-5 mins, or until garlic is fragrant and begins to turn a more golden color. Remove from heat and set aside.

In a microwave safe bowl, zap 8 oz (1 cup) of goats cheese in 30 second intervals until softened (no more than 1-2 mins.).

Drain the liquid from the artichoke hearts and rinse to remove some of the brine. Place in a food processor and pulse 4-5 times, chopping into small pieces.

Wash the spinach and finely chop into pieces or ribbons.

In a medium bowl, stir together goat cheese, manchego, goats cheddar, mozzarella, yogurt, artichoke hearts, spinach, garlic, and spices above until thoroughly combined.

Place dip into baking dish and cook in oven for 35 mins, or until a knife inserted into the center of the dip is hot to the touch.

Serve with crackers, pita triangles, tortilla chips, you name it! This will keep in the fridge for 2-5 days (but good luck having it last that long).