This recipe spins the flavors of Greek spanakopita into a pita chip or veggie dip. It's tasty enough to serve at a party, but healthy enough to keep in the fridge for afternoon munchies.

Source: Midwest Living

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Credit: Brie Passano

Recipe Summary

total:
15 mins
Servings:
24
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine yogurt, spinach, green onions, feta cheese, artichoke hearts with marinade, lemon juice, garlic and salt. Chill, covered, 2 hours or up to 3 days. Garnish with olive oil, parsley and black pepper. Serve with pita chips or veggie dippers.

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Nutrition Facts

68 calories; fat 4g; cholesterol 8mg; saturated fat 1g; carbohydrates 3g; mono fat 1g; sugars 3g; protein 5g; vitamin a 896.5IU; vitamin c 1.6mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 16.1mcg; vitamin b12 0.3mcg; sodium 146mg; potassium 89mg; calcium 80mg; iron 0.2mg.
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