Skinny Kale & Artichoke Dip
  • 2- 5.3 oz containers Chobani Plain Greek Yogurt
  • 4 oz reduced fat cream cheese
  • 3 cups chopped kale
  • 2 cups chopped marinated artichoke hearts
  • 1 tsp garlic powder
  • 1 cup shredded part skim mozzarella
  • ¼ cup grated pecorino cheese
  • pepper to taste
  1. Preheat your oven to 375 degrees.
  2. In a large bowl stir together all the ingredients except for the pecorino cheese until well combined.
  3. Place the mixture into a baking or pie dish and sprinkle with the grated cheese. Pop in the oven for about 45 minutes or until golden and bubbly.
  4. Serve with multigrain or pita chips.
Recipe by LeMoine Family Kitchen at