Baked Spinach Artichoke Yogurt Dip


by Rebecca Collier, St. Louis Dairy Council

Posted on December 7, 2011 at 8:00 AM

Updated Tuesday, Dec 6 at 4:23 PM

Baked Spinach Artichoke Yogurt Dip
Makes 8 Servings
Prep Time: 10 min
Cook Time: 20 min

1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (8-ounce) container low-fat, plain Greek yogurt
1 cup shredded part-skim, low-moisture Mozzarella cheese
1/4 cup chopped green onion
1 garlic clove, minced
2 tablespoons chopped red pepper (optional)

Combine all ingredients except red pepper and mix well. Pour mixture into 1-quart casserole dish or 9-inch pie plate. Bake at 350 degrees Fahrenheit for 20-25 minutes or until heated through and sprinkle with red pepper if desired. Serve with toasted bread or whole grain crackers.

Nutrition Facts
Calories: 80
Total Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 220 mg
Calcium: 20% Daily Value
Protein: 8 g
Carbohydrates: 7 g
Dietary Fiber: 1 g