Preheat oven to 350°F. In a large bowl stir together Chobani, cream cheese, Parmesan cheese, garlic, lemon juice, hot sauce, salt and pepper. Mix in the water chestnuts and then the spinach and artichokes.
Lightly coat an 8-in baking dish with nonstick cooking spray. Transfer the spinach-artichoke mixture to the prepared pan and sprinkle with feta.
Bake until the top of the dip begins to brown, about 30 minutes. Serve with pita chips or bread.