Spinach Artichoke Dip
Prep Time: 10 minutes Cooking Time: 5 minutes
Equipment: skillet, cutting board, knife, mixing bowl, measuring cups and spoons
Servings: 5 Serving Size: 1 cup
Ingredients:
1 teaspoon of 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 yogurt
¼ cup grated Parmesan cheese
Salt and pepper to taste
1 teaspoon garlic powder
½ teaspoon onion powder
Instructions:
1. Heat olive oil in a skillet over medium heat. Cook and stir in spinach for 5 minutes or until wilted.
2. Transfer spinach to a cutting board and finely chop. In a large mixing bowl, combine spinach, artichoke hearts, water chestnuts, Greek yogurt, Parmesan cheese, salt, pepper, garlic powder, and onion powder.
Variations:
● Serve with chips or freshly cut veggies.
● Add a minced garlic clove while cooking spinach instead of the garlic powder added at the end.