Spinach Artichoke Dip

Prep Time:  10 minutes    Cooking Time:  5 minutes 
Equipment: skillet, cutting board, knife, mixing bowl, measuring cups and spoons 
Servings: 5       Serving Size: 1 cup

Ingredients: 
1 teaspoon of olive oil 

1 (9 ounce) bag fresh spinach 

1 (14 ounce) can artichoke hearts, drained and finely chopped 

1 (8 ounce) can sliced water chestnuts, drained and finely chopped 

2 cups plain non-fat Greek yogurt 

¼ cup grated Parmesan cheese 

Salt and pepper to taste 

1 teaspoon garlic powder

½ teaspoon onion powder
 

Instructions: 

1. Heat olive oil in a skillet over medium heat. Cook and stir in spinach for 5 minutes or until wilted.  

2. Transfer spinach to a cutting board and finely chop. In a large mixing bowl, combine spinach, artichoke hearts, water chestnuts, Greek yogurt, Parmesan cheese, salt, pepper, garlic powder, and onion powder.  

Variations: 

● Serve with chips or freshly cut veggies.   

● Add a minced garlic clove while cooking spinach instead of the garlic powder added at the end.