Baked Spinach Artichoke Yogurt Dip
Ingredients:
- 1 (14 oz.) can artichoke hearts, drained and chopped
- 1 (10 oz.) package frozen chopped spinach, thawed and drained
- 1 (8 oz.) container lowfat plain yogurt
- 1 cup (4 oz.) shredded part-skim Mozzarella cheese
- 1/4 cup chopped green onion
- 1 garlic clove, minced
- 2 Tbsp 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° F for 20 to 25 minutes or until heated through and sprinkle with red peppers. Serve with toasted bread or whole grain crackers.
Servings: 8 Print This Page
