Spinach Artichoke Potato Salad with Pomegranate & Rosemary

Ingredients

• 14 oz Baby Dutch Yellow Potatoes
• 1 tsp garlic powder
• 1 tbsp of pizza seasoning
• 1/8 tsp of black pepper
• 1/2 tsp of sea salt
• 1/2 cup of plain yogurt
• 1 10-oz container of Spinach Artichoke & Parmesan Dip & Spread
• 1 tsp of parmesan cheese
• 1 tsp of garlic
• 1 tbsp of fresh chopped rosemary
• 1/4 cup of fresh pomegranate arils
• 2 tsp of red pepper flakes (for garnish)