Warm Spinach Arti-CHO-ke Dip

Warm Spinach Arti-CHO-ke Dip

This image courtesy of chobani.com

Trying to find a quick and easy appetizer recipe for your next gathering? This Warm Spinach Arti-CHO-ke Dip will take you 30 minutes to make, and the crunchy water chestnuts and hot sauce really gives this simple recipe a great kick. Serve this dip with homemade pita chips or tortilla chips for great hors d'oeuvres.

Preparation Time15 min

Cooking Time30 min


  • 1/2 cup block-style low-fat cream cheese, softened
  • 1/2 cup Plain 2% Chobani Greek Yogurt
  • 5 tablespoons Parmesan cheese, grated
  • 2 teaspoons garlic, minced
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon hot pepper sauce (like Franks Red Hot)
  • 1/4 teaspoon kosher salt, to taste
  • 1/4 teaspoon freshly ground black pepper, to taste
  • 1 (8-ounce) can of water chestnuts, drained and chopped
  • 2 (9-ounce) packages frozen spinach (about 2 cups), thawed and drained
  • 2 (9-ounce) packages frozen artichoke hearts (about 2 cups), thawed and chopped
  • 1/2 cup crumbled feta


  1. Preheat oven to 350 degrees F.
  2. Combine the first 8 ingredients in a large bowl; stir until well blended.
  3. Stir in water chestnuts, spinach, and artichoke hearts.
  4. Spoon spinach-artichoke mixture into an 8-inch square, baking dish coated with cooking spray.
  5. Top with feta, and bake for 30 minutes or until artichoke mixture is hot and begins to brown.
  6. Serve warm with pita chips and crudite.

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