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.
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.