½ cup (4 oz) fat-free cream cheese, softened
½ cup Kronos Greek Yogurt
5 Tbsp parmesan cheese, grated
2 tsp fresh garlic, minced
2 tsp fresh lemon juice
½ tsp hot pepper sauce
¼ tsp Kosher salt
¼ tsp ground black pepper
½ cup water chestnuts, drained & chopped
1 – 9oz package frozen chopped spinach, thawed & drained
1 – 8oz can artichoke hearts, quartered & drained
½ cup feta cheese, crumbled
Preheat oven to 350˚F.
Combine the first 8 ingredients in a large bowl; stir until well-blended. Stir in the water chestnuts, spinach and artichoke hearts.
Spoon the spinach-artichoke mixture into an 8-inch square baking dish coated with cooking spray. Top the dip with crumbled feta cheese and bake at 350˚F for 25-30 minutes or until hot, bubbly and lightly browned on top. Serve warm with Kronos pita bread or pita chips.
Yield: About 4 Cups