Spinach Artichoke Dip

This is the perfect recipe to make for your next football watch party. Go to the grocery store buy a bag of chips and...
Contributor
Spinach Artichoke Dip

Chobani Greek Yogurt

This is the perfect recipe to make for your next football watch party. Go to the grocery store buy a bag of chips and serve them with this delicious dip. The best part is that this recipe is made with Chobani yogurt. By swapping in Chobani Greek Yogurt, you’re serving up natural flavors that are not genetically modified (non-GMO), scoring a touchdown in your kitchen on game day! 

Ingredients

  • 1/2  Cup  Chobani blended plain Greek yogurt
  • 1/2  Cup  low-fat cream cheese
  • 5  Tablespoons  Parmesan cheese, grated
  • garlic cloves, finely minced
  • 2  Teaspoons  fresh lemon juice
  • 1/2  Teaspoon  hot sauce
  • 1/2  Teaspoon  kosher salt
  • 1/2  Teaspoon  ground black pepper
  • 8  Ounces  can water chestnuts, drained and chopped
  • nine ounce packages frozen spinach, thawed, squeezed dry in paper towels
  • nine ounce packages frozen artichoke hearts, thawed, chopped
  • 1/2  Cup  feta cheese, crumbled
  • Chips or fresh bread, for serving

Directions

Preheat oven to 350 degrees F. In a large bowl stir together Chobani, cream cheese, Parmesan cheese, garlic, lemon juice, hot sauce, salt and pepper. Mix in the water chestnuts and then the spinach and artichokes.

Lightly coat an 8-in baking dish with nonstick cooking spray. Transfer the spinach-artichoke mixture to the prepared pan and sprinkle with feta.

Bake until the top of the dip begins to brown, about 30 minutes. Serve with pita chips or bread.

 

Spinach Artichoke Dip Shopping Tip

Using frozen spinach instead of fresh spinach and trimmed artichoke hearts instead of whole artichokes will save you time and money.

Spinach Artichoke Dip Cooking Tip

If using frozen spinach, make sure to squeeze out all the water thoroughly.