Chobani

Ingredients

1/2 cup (4-ounces) block-style low-fat cream cheese, softened

1/2 cup 2% Plain Chobani Greek Yogurt

5 Tbsp Parmesan cheese, grated

2 tsp garlic, minced

2 tsp fresh lemon juice

1/2 tsp hot pepper sauce (like Franks Red Hot)

1/4 tsp kosher salt, to taste

1/4 tsp freshly ground black pepper, to taste

1 (8-oz) can of water chestnuts, drained and chopped

2 (9-oz) packages frozen spinach (about 2 cups), thawed and drained

2 (9-oz) packages frozen artichoke hearts (about 2 cups), thawed and chopped

1/2 cup of crumbled feta

Preparation

Preheat oven to 350°.

Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in water chestnuts, spinach, and artichoke hearts.

Spoon spinach-artichoke mixture into an 8-inch square, baking dish coated with cooking spray. Top with feta, and bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm with pita chips and crudite.

Nutrition Information: Calories 205; Fat 10g; Sat Fat 4.5g; Protein 15; Carbohydrate 20g; Fiber 9g; Sodium 550mg