Spinach And Artichoke Greek Yogurt Dip - cooking recipe

Ingredients

1 teaspoon olive oil
1 (9 ounce) bag fresh spinach
1 (14 ounce) can artichoke hearts, drained and finely chopped
1 (8 ounce) can sliced water chestnuts, drained and finely chopped
2 cups plain non-fat Greek-style yogurt
1/4 cup grated Parmesan cheese
1 pinch ground black pepper, or to taste
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste

Preparation

Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 5 minutes.
Transfer spinach to a cutting board and finely chop. Mix spinach, artichoke hearts, and water chestnuts together in a bowl. Add yogurt, Parmesan cheese, black pepper, garlic powder, and onion powder to spinach mixture; stir.