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Spinach Artichoke Dip #MadeWithChobani

Delicious can be easy and healthy. Case in point: this amazing Spinach Artichoke Dip we whipped up just in time for appetizer season. You know app season — everyone’s coming over for the game, an after-school snack, and pretty soon: holiday parties. You’ll need something delicious to go on the table to share. We’re here for you! This dip is tasty and gets bonus points for including Greek Yogurt, making it a tad healthier than the original recipe.


Spinach Artichoke Dip with Whole Milk Plain Chobani Greek Yogurt

Yield: 4 to 6 servings

2 tbsp unsalted butter
3 cloves garlic, finely chopped
2 tbsp all-purpose flour
¾ C whole milk
1 C plus 1 tbsp grated Parmesan cheese
¾ C grated mozzarella
2 tsp fresh lemon juice, plus 1 teaspoon lemon zest
Salt and pepper, to taste
1 (8-ounce) package frozen artichoke hearts, thawed, roughly chopped and squeezed dry
1 (10-ounce) package frozen spinach, thawed, roughly chopped and squeezed dry
¾ C Whole Milk Plain Chobani Greek Yogurt
Toasted pita chips, for serving

1. Heat the butter in a medium saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
2. Add the flour and cook, stirring, for 1 minute. Using a whisk, stir in the milk and bring to boil while whisking occasionally, about 2 minutes.
3. Stir in the 1 cup of Parmesan, mozzarella and lemon juice and season with salt and pepper. Cook, stirring occasionally, until the cheese has melted to make a smooth sauce, about 3 minutes.
4. Stir the artichokes and spinach into the cheese sauce and cook, stirring, until heated through, about 4 minutes. Stir in the Chobani and half the lemon zest and cook, stirring, until hot.
5. Transfer the dip to a warm serving bowl and garnish with remaining Parmesan and lemon zest. Serve with pita chips.