Cheesy Spinach and Leek Dip

A few nights ago I wanted to stay up and watch a movie with my children, and we decided we wanted some Spinach and Artichoke Dip. However, upon inspection of my cupboard we discovered no artichokes. So, I poked around in my fridge and thought about what could I substitute? I did a quick search on-line and found a spinach and leek dip, but it was sour cream based and did not have any cheese. We wanted a hot dip! I did have leeks in my refrigerator though. We decided to give them a try, and I came up with my own recipe. The result was creamy, cheesy deliciousness. My daughter has announced that she prefers this Spinach and Leek Dip to the traditional artichoke version. We will be making it this way from now on! Here is my recipe:

4 Tablespoons Butter or substitute
1 bundle of fresh spinach, about three cups rinsed, de-stemmed and chopped
1 leek, about six inches sliced
4 cloves of garlic crushed – more or less to personal preference
6 oz container of plain greek yogurt
6-8 ounces of mayonnaise
1 Cup Mozzarella Cheese, Provolone, Fontina, or any combination of melting cheeses
Salt
Pepper

Melt the butter in a hot skillet. Add the leeks and garlic for two minutes, stirring occasionally. Add the spinach and cook until it is wilted down, stirring occasionally, about two minutes. Add the yogurt and mayonnaise and stir, heating through. Add the cheese and stir until melted and bubbly. Serve hot with tortilla chips or toasted baguette slices.