8 oz. goat cheese
8 oz. cream cheese, softened
2 T. grated Parmesan cheese
½ c. plain yogurt
1 clove garlic
4 thick slices bacon, cooked and crumbled
6 oz. marinated artichoke hearts, drained and chopped
2 T. fresh parsley leaves, chopped
dash of thyme
dash of black pepper

Beat cheese and yogurt in medium bowl with electric mixer on low speed until smooth. Push garlic through garlic press into cheese mixture. Add crumbled bacon, chopped artichokes, parsley and spices, beating until fully combined.

Spoon into serving dish and serve with sliced baguette and/or dipping vegetables. Makes slightly over 1 pint.