Do you like yogurt? Not everyone does, or maybe they haven't tried good yogurt.
I could eat yogurt every day- there are so many flavors and brands that, how could it get boring?! Chobani is one of my go-to yogurt brands. I love Chobani flips and was on their website one day to look at all the flavors. While exploring, I came across the recipes tab: a ton on recipes using Chobani yogurt.
This discovery was a win. Yogurt is healthy, much more than heavy cream or half and half, and if I had extra after cooking, it would be the perfect snack.
The first Chobani recipe I created was their spinach and artichoke dip. I love this snack and always buy it frozen (which is easy but not as good). For the non-stressful, likely healthier, and tastier version of this dip, it is totally worth making from scratch.
The recipe can be found on Chobani's website, but I will provide it below. I doubled this recipe for a family gathering and added much more spinach than it called for. Still, the dip didn't feel like it had a lot of spinach.
Preheat oven to 35o degrees.
In a large pot, combine 2 bags of spinach (10-12 cups chopped, loosely packed) and 2 cans of diced artichoke (cut to desired bite size). Fill the pot with water until the veggies are submerged. Bring to a boil, then drain.
In a medium bowl, combine 1/2 cup Chobani Low-Fat Plain Greek Yogurt, 8 ounces low-fat cream cheese, 1/2 cup mayo, 1/2 cup parmesan cheese, 1/4 teaspoon salt and 1/2 teaspoon garlic powder.
Add in the spinach and artichoke mixture and stir.
Place mixture in a baking dish and top with parmesan cheese. Bake until cheese melts.
*My one critique was that it could use more garlic. If you like garlic, feel free to add one clove minced or 1/2 teaspoon more garlic powder.
*Do not add more yogurt until combining the spinach and artichoke with the wet mixture. I added 3 extra spoonful's, thinking the medium bowl did not look like enough creaminess. It ended up being over creamy and not balanced with the spinach and artichoke (still tasted good).