Baked Spinach Artichoke Yogurt Dip - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Baked Spinach Artichoke Yogurt Dip

INGREDIENTS

1 (14-ounce) can 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 part-skim, low-moisture Mozzarella cheese
1/4 cup chopped green onion
1 garlic clove, minced
2 tablespoons chopped red pepper

PROCEDURE

  • 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 toasted bread or whole grain crackers.

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