Friday, 8 May 2015
Greek Yogurt Spinach Artichoke Dip
Makes 2.5 cups
500g plain Greek yogurt (1 container)
1 cup Parmesan cheese, shaved or grated
2 cups (packed) arugula and baby spinach, roughly chopped
1/2 cup sun dried tomatoes, packed in oil, diced
1/2 cup marinated artichokes, diced
1 clove garlic, minced
1 tsp onion powder
Salt and pepper, to taste
Serve with pita chips and veggie sticks for dipping
In a large bowl, combine all ingredients and mix together with a fork. Season with salt and pepper.
Refrigerate for 1 to 2 hours before serving.
Nutrition (per 1/4 cup)