Spinach and Artichoke Greek Yogurt Dip recipe

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Ingredients

1 teaspoon olive oil
1 (9 ounce) bag fresh spinach
1 (14 ounce) can artichoke hearts, drained and finely chopped
1 (8 ounce) can sliced water chestnuts, drained and finely chopped
2 cups plain non-fat Greek-style yogurt
¼ cup grated Parmesan cheese
1 pinch ground black pepper, or to taste
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste

Nutrition Info

169.7 calories
carbohydrate: 20.9 g
cholesterol: 4.4 mg
fat: 2.9 g
fiber: 5.1 g
protein: 16.3 g
saturatedFat: 1.1 g
servingSize: -
sodium: 537.6 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium heat, cook and stir spinach until wilted, about 5 minutes.

  2. Transfer spinach to a cutting board and finely chop. Mix spinach, artichoke hearts, and water chestnuts together in a bowl. Add yogurt, Parmesan cheese, black pepper, garlic powder, and onion powder to spinach mixture, stir.

Recipe Yield

4 servings

Recipe Note

A very healthy and delicious alternative to standard spinach dip. Serve as an appetizer or even as a main dish. The protein in the Greek yogurt makes it a very satisfying meal. Serve with pita bread, tortilla chips, toasted bread, crackers or anything else you can think of.

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