greek yogurt spinach and artichoke dip with toasted za'atar pita chips // my bacon-wrapped life

It’s getting near the end of January, and you know what that means…SUPER BOWL time!!

I know I’m a few weeks early, but I wanted to give you guys time to make room in your Super Bowl spread (you have one of those, right?) for this incredibly awesome dip! I first made this Greek yogurt spinach and artichoke dip a few weeks ago when Brad’s sister and her boyfriend came over to watch the Steelers play in the first round of NFL playoffs, when Steelers Super Bowl dreams were still a glimmer in our eyes (sob!). Everyone loved it, and I knew this would be the perfect Super Bowl treat to share with you guys this year.

greek yogurt spinach and artichoke dip with toasted za'atar pita chips // my bacon-wrapped life

greek yogurt spinach and artichoke dip with toasted za'atar pita chips // my bacon-wrapped life

greek yogurt spinach and artichoke dip with toasted za'atar pita chips // my bacon-wrapped life

Not only is this Greek yogurt spinach and artichoke dip one of the best I’ve ever had, but it’s totally lightened up from your typical full-fat-everything situation (meaning we can eat twice as much, duh!). It uses Greek yogurt instead of mayonnaise or cream, and low-fat cream cheese for an easy (and honestly, unnoticeable) sub for the typical full-fat kind. Plus, there are TWO kinds of veggies in here. We’re basically eating a salad, guys!

greek yogurt spinach and artichoke dip with toasted za'atar pita chips // my bacon-wrapped life

greek yogurt spinach and artichoke dip with toasted za'atar pita chips // my bacon-wrapped life

greek yogurt spinach and artichoke dip with toasted za'atar pita chips // my bacon-wrapped life

I’m not going to lie – it’s hard to beat a big dish of bubbly cheese dip, but these za’atar pita chips miiiiight be my favorite part of the whole shebang. They’re incredibly easy to make, full of flavor, and so much more satisfying and flavorful than store-bought pita chips. I absolutely love cooking with za’atar, the Israeli spice blend, and these simple pita chips really allow the flavor to shine.

The combo of the crunchy za’atar pita chips with the melty, cheesy spinach and artichoke dip is truly out of this world. Your Super Bowl shindig will certainly be one to remember with this bad boy out on the table!!

greek yogurt spinach and artichoke dip with toasted za'atar pita chips // my bacon-wrapped life

Greek Yogurt Spinach and Artichoke Dip with Toasted Za'atar Pita Chips
Serves 10
A lightened up version of the classic Super Bowl snack favorite is made even better when served with homemade za'atar pita chips! This Greek yogurt spinach and artichoke dip is SO good!
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Prep Time
15 min
Cook Time
40 min
Total Time
1 hr
Prep Time
15 min
Cook Time
40 min
Total Time
1 hr
For the za’atar pita chips
  1. 1 package (6 pitas) whole wheat pita bread
  2. Kosher salt and fresh-cracked black pepper
  3. 1 tbsp. za’atar
For the Greek yogurt spinach and artichoke dip
  1. ½ cup plain nonfat Greek yogurt
  2. 12 ounces low-fat cream cheese, softened
  3. ¼ tsp. fresh cracked black pepper
  4. ¼ tsp. red pepper flakes
  5. 3 garlic gloves, minced
  6. 1 (14-ounce) can artichoke quarters, drained and roughly chopped
  7. 1 (10-ounce) package frozen spinach, thawed and excess water completely squeezed out
  8. 1 ½ cups shredded part-skim Mozzarella cheese, divided
  9. ¼ cup shredded Parmesan cheese, divided
To make the za’atar pita chips
  1. Preheat the oven to 375°F. Cut each pita into 8 triangles. Spread the pita triangles out on one large baking sheet or two small baking sheets in a single layer. Drizzle liberally with olive oil, sprinkle with salt and pepper to taste, then sprinkle on the za’atar. Mix around with your hands so all sides are covered. Bake for about 10 minutes, until crispy. Set aside to cool a bit.
To make the spinach and artichoke dip
  1. Preheat the oven to 350°F. Spray a small glass or ceramic 1.5 liter baking dish with cooking spray and set aside.
  2. In a large bowl, combine the Greek yogurt, cream cheese, black pepper, garlic, red pepper flakes, artichokes, and spinach until well-mixed. Stir in 1 cup of the Mozzarella cheese and 2 tbsp. of the Parmesan, and stir to combine. Spoon into the prepared baking dish and top with the remaining ½ cup Mozzarella and 2 tbsp. Parmesan.
  3. Bake for about 30 minutes, until hot and bubbly. Allow to cool for 5-10 minutes before serving hot with pita chips!
My Bacon-Wrapped Life https://www.mybaconwrappedlife.com/
 Spinach and artichoke dip adapted from Cooking Light and pita chips adapted from Ina Garten.

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