A rich and cheesy Spinach and Artichoke Dip made with lower-calorie, high-protein ingredients. This dip is deliciously creamy and best enjoyed with chips made from Flatout bread wraps instead of the traditional pita.
1: To make the dip, put the cream cheese, nonfat Greek yogurt, 30g of the shredded cheese, spinach, and artichokes into a sprayed 6.5 inch cast iron skillet and mix.
2: Cook in the air fryer at 370°F for 3 minutes.
3: Add the remaining 20g of shredded cheese on top and cook for another 4-6 minutes.
4: To make the chips, cut the Flatout wraps into triangles and lay them out on a baking sheet.
5: Spray with cooking spray and sprinkle with salt, garlic powder, and any other seasoning desired.
6: Cook in the air fryer at 350°F for about 5 minutes, checking every 2 minutes and shaking to avoid burning.
