Spinach & Artichoke Dip with Kronos Greek Yogurt


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