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Baked Spinach Artichoke Yogurt Dip



Baked Spinach Artichoke Yogurt Dip
Total Preparation Time: less than 15 minutes Number of Servings: 4
Actual Cooking Time:15 to 30 minutes Source: DMI

Ingredients:

1 can (14 ounces) Artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped Spinach, thawed and drained
1 (8 ounce) container low-fat plain Yogurt
1 cup shredded low-moisture part-skim Mozzarella cheese
1/4 cup chopped green Onion
1 Garlic clove, minced
2 tablespoons chopped red Pepper

Preparation:

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 F for 20-25 minutes or until heated through and sprinkle with red peppers.


Nutrient Information
Calories: 160
Total Fat: 6 g
Saturated Fat: 4 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 440 mg
Carbohydrates: 14 g
Protein: 16 g
Fiber: 2 g
Vitamin A:
Vitamin C:
Calcium: 400 mg
Iron:

Cook's Notes:

Serve with melba toast or with sliced French bread.

Use fat-free Greek yogurt for a lower-fat preparation.