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 caloriescarbohydrate: 20.9 gcholesterol: 4.4 mgfat: 2.9 gfiber: 5.1 gprotein: 16.3 gsaturatedFat: 1.1 gservingSize: -sodium: 537.6 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Spinach and Artichoke Greek Yogurt Dip
Directions
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Heat olive oil in a skillet over medium heat, cook and stir spinach until wilted, about 5 minutes.
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.