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.
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!
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!!
- 1 package (6 pitas) whole wheat pita bread
- Kosher salt and fresh-cracked black pepper
- 1 tbsp. za’atar
- ½ cup plain nonfat Greek yogurt
- 12 ounces low-fat cream cheese, softened
- ¼ tsp. fresh cracked black pepper
- ¼ tsp. red pepper flakes
- 3 garlic gloves, minced
- 1 (14-ounce) can artichoke quarters, drained and roughly chopped
- 1 (10-ounce) package frozen spinach, thawed and excess water completely squeezed out
- 1 ½ cups shredded part-skim Mozzarella cheese, divided
- ¼ cup shredded Parmesan cheese, divided
- 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.
- Preheat the oven to 350°F. Spray a small glass or ceramic 1.5 liter baking dish with cooking spray and set aside.
- 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.
- Bake for about 30 minutes, until hot and bubbly. Allow to cool for 5-10 minutes before serving hot with pita chips!
Looking for more Super Bowl party ideas?
Homemade Jalapeño Cheddar Pigs in a Blanket
