Chopped artichoke hearts,
spinach, red peppers, green onion and garlic are combined with
plain yogurt and mozzarella cheese and baked until hot. Recipe
created by 3-A-Day of Dairy.
Baked
Spinach Artichoke Yogurt Dip
- 1 (14-ounce) can artichoke
hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (8-ounce) container lowfat plain yogurt
1 cup (4-ounces) shredded 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°F (175°C)
for 20 to 25 minutes or until heated through and sprinkle with
red peppers. Serve with toasted bread or whole grain crackers.
Makes 8 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Nutritional Facts per serving
for individual food recipe: 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.
Recipe and photograph provided
courtesy of 3-A-Day of Dairy.
