When Chobani contacted me to see if I was interested in making a few recipes for them I nearly jumped off the couch. Seeing as I was sitting with my laptop on my lap I just squealed and replied to the email as quickly as possible!
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Our family LOVES Chobani greek yogurt! As you all have seen, I constantly use greek yogurt in my cooking to substitute less healthy options.
My mind was racing with all different ideas of what to share with you all first – and this appetizer jumped to the top of the list. Holiday parties are in full effect right now, so if you are looking for a new dish to bring this is one to surely turn too! This dip is tangy, rich, and packed full of flavor. Even better, a little bit of chopping, stirring and baking and you are well on your way to bringing an appetizer that is sure to please a crowd!
I seriously surprised myself with how amazing this turned out! As I am typing I cannot stop scooping – there goes my dinner. I. just. can’t. stop.
- 2 14 oz cans artichoke hearts, drained and chopped
- 1 garlic clove, minced
- 1 Tbsp shallot, minced
- 1 Tbsp parsley chopped
- 1/4 cup sour cream
- <span class=”mceItemHidden” data-mce-bogus=”1″>1 cup grated <span class=”hiddenSpellError” pre=”grated ” data-mce-bogus=”1″>Parmesan</span> + Romano Cheese</span> (mine was a combination of both, you can use just parmesan)
- <span class=”mceItemHidden” data-mce-bogus=”1″>2 cup <span class=”hiddenSpellError” pre=”cup ” data-mce-bogus=”1″>Chobani</span> Greek Yogurt</span>
- <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”” data-mce-bogus=”1″>3oz</span> Fresh Baby Spinach (1/2 bag) – do not chop, keep spinach whole</span>
- <span class=”mceItemHidden” data-mce-bogus=”1″>1/2 cup <span class=”hiddenSpellError” pre=”cup ” data-mce-bogus=”1″>Panko</span> breadcrumbs</span>
- 1 tsp salt
- 1/2 tsp pepper
- Drizzle of Extra virgin olive oil
- <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”” data-mce-bogus=”1″>Preheat</span> oven to 375*</span>
- Combine artichoke hearts, garlic, shallot, parsley, cheese, sour cream, greek yogurt, spinach, salt and pepper.
- Stir until combined.
- Place into 8×8 baking dish
- <span class=”mceItemHidden” data-mce-bogus=”1″>Top with 1/2 cup <span class=”hiddenSpellError” pre=”cup ” data-mce-bogus=”1″>panko</span> bread crumbs</span>
- Drizzle with Extra Virgin Olive Oil
- Bake @ 375* for 30-35 minutes until hot and bubbly.
Best part about this appetizer? It can easily be made ahead of time – simply putting the panko breadcrumbs on before you put it into the oven. You would store it in the fridge at this state ….
Cover it in saran wrap – when ready to bake, top with breadcrumbs and bake!
Chobani, The Thome Home loves you dearly. Thank you for helping us make delicious eats and giving us a healthier option to help in our mission to not end up with Santa’s belly this season!