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Baked Spinach Artichoke Yogurt Dip

Baked Spinach and Artichoke Yogurt Dip
Baked Spinach and Artichoke Yogurt Dip
This healthy recipe comes from the Midwest Dairy Council


•    1 14-oz. can artichoke hearts, drained and chopped
•    1 10-oz. package frozen chopped spinach, thawed and drained
•    1 c. low-fat plain yogurt
•    1 c. shredded low-moisture part-skim mozzarella cheese
•    1/4 c. chopped green onion
•    1 garlic clove, minced
•    2 Tbsp. chopped red pepper
•    Whole-grain crackers of choice


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 for 20 to 25 minutes or until heated thoroughly. Sprinkle with red pepper and serve on crackers.

Makes 8 servings.

Each serving has 80 calories, 3 grams (g) fat, 7 g carbohydrate, 8 g protein and 220 mg sodium.

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