Name: Spinach-Artichoke Dip
Ingredients: ¼ Cup Chobani® Lowfat Plain Greek Yogurt; 1 Cup chopped spinach leaves; 1 Cup chopped canned artichoke hearts; 4 ounces lowfat cream cheese, room temperature; ¼ Cup lowfat mayonnaise; ½ Cup grated Parmesan cheese, divided; ⅛ Teaspoon kosher salt; ¼ Teaspoon garlic powder; ½ Teaspoon Tabasco sauce

Creamy Spinach Artichoke Dip begins with Chobani® Lowfat Plain Greek Yogurt, dazzler of dreamiest dips. Combine all ingredients and bake until the cheese on top bubbles. Serve warm with a side of toasted bread, sliced pita, or fresh-cut veggies for dipping.

Chobani® Lowfat Plain Greek Yogurt

chopped spinach leaves

chopped canned artichoke hearts

lowfat cream cheese, room temperature

lowfat mayonnaise

grated Parmesan cheese, divided

kosher salt

garlic powder

Tabasco sauce

In a small pot, combine spinach and artichoke hearts and fill with water until just submerged. Bring to a boil for 1 minute, then strain. Keep warm.

In a medium mixing bowl, combine remaining ingredients, except ¼ cup of Parmesan, until fully incorporated. Add spinach and artichoke mixture and stir to combine.

Transfer mixture into an oven-safe ramekin or small baking dish. Top with remaining cheese and bake at 350°F for 7 to 10 minutes, or until cheese is melted on top. Let cool slightly before serving.