Greek yogurt spinach-artichoke dip

Name: Greek yogurt spinach-artichoke dip Recipe
Yield: 10
Ingredients: 3 serving Cento Quartered Artichoke Hearts (3 pieces/81g); 1 package (10 oz) yields Spinach frozen; 2.5 serving Reese Water Chestnuts diced (by SWOOSHBUG); 16 oz Open Nature Nonfat Plain Greek Yogurt (by CATMARTENS); 0.25 cup Bob's Red Mill Nutritional Yeast

Number of Servings: 10

Ingredients

3 serving Cento Quartered Artichoke Hearts (3 pieces/81g) 1 package (10 oz) yields Spinach, frozen 2.5 serving Reese Water Chestnuts, diced (by SWOOSHBUG) 16 oz Open Nature Nonfat Plain Greek Yogurt (by CATMARTENS) 0.25 cup Bob's Red Mill Nutritional Yeast

Directions

thaw spinach, soak out as much water as possible.
chop artichoke hearts & water chestnuts into small bits
mix together, add whatever spices you want (i used powdered garlic, powdered onion, and black pepper)
add yogurt and mix well
add nutritional yeast and mix well

Serving Size: each serving size is approx 1/2 cup

Number of Servings: 10

Recipe submitted by SparkPeople user 8BITSTEPH.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving