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
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.
Serve with melba toast or with sliced French bread. Kids can help with measuring, draining/squeezing the moisture out of the spinach and mixing the ingredients together.Use fat-free Greek yogurt for a lower-fat preparation.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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