The fabulous thing about thickened yogurt (sometimes known as yogurt cheese) is that it has the ability to make something taste bad (as in Michael Jackson 'bad' or 'i'm so bad for eating this cheesecake!') -- even when it completely is not.  By removing the liquid whey from your plain, organic yogurt, you can thicken it to the consistency of cream cheese, even with nonfat or lowfat.  All you need are a few pieces of cheesecloth. 

This spread is beautiful on a (scooped out and toasted) whole grain bagel, and also great with crackers. 

Prep Time: Overnight to drain yogurt, plus 5 minutes
Cooking Time: None
Yield: About 1 Cup
Ingredients:
1/2 Cup Marinated Artichoke Hearts, drained and chopped, with 1/4 cup of liquid reserved
4 Scallions, white and light green parts sliced, plus extra for garnish
1/2 Cup Well-drained Yogurt (plain, organic yogurt)
2 Cloves Garlic, finely minced
1/4 Tsp Sea Salt, plus more to taste
Juice of 1/2 Lemon
2 Tbsp Fresh Chopped Parsley
Fresh Ground Pepper, to taste
Paprika (optional)

Directions:
Make yogurt cheese by draining whey out through three layers of cheesecloth, overnight.  In a large bowl, combine drained yogurt with all ingredients.  Garnish with paprika and/or more chopped scallions.