Dilled Spinach and Artichoke Dip

We used nonfat yogurt for a delicious lightened-up take on the classic dip.

Ingredients

• 1 (16 oz.) cont. nonfat plain Greek yogurt
• 1 (14 oz.) can artichoke hearts, drained, squeezed dry, chopped
• ½ cup crumbled feta cheese (6 oz.)
• ½ (10 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
• ½ cup chopped roasted red peppers (from a jar)
• 2 scallions, chopped
• 2 Tbs. chopped fresh dill
• 2 tsp. dry Greek seasoning
• 1 tsp. grated lemon zest
• 1 hollowed-out round loaf crusty bread (optional)

Instructions

1. In bowl, mix all ingredients with ½ tsp. salt. If desired, transfer to hollowed-out bread bowl. Serve with veggies and bread cubes.