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Baked Spinach Artichoke Yogurt Dip

Baked Spinach Artichoke Yogurt Dip

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National Dairy Council

Low-fat yogurt is the unexpected star in this tasty dip, along with chopped artichoke hearts, spinach, red peppers, green onion and garlic. Mozzarella cheese contains a small amount of lactose, and the live and active cultures in yogurt help digest lactose, making this recipe a friendly option for those who are lactose intolerant.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. 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 Fahrenheit 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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Reviews

atopmtolympus
1
12/3/2013

It was okay. Made as directed, it's pretty bland. I added some chipotle seasoning to give it more flavor. And more mozzarella. It seemed to get better as it sat out though... Might be one of those dishes that's better on the second or third day.

wit21
0
7/5/2014

This was great! I was afraid the tanginess of the yogurt would come through, but it ended up being really good and creamy.

Penny Scout
0
3/21/2014

Really good proportions, wonderful recipe. So glad that you can use yogurt instead of mayo and cream cheese. One change I made was that I used some jalapeno monterey jack instead of mozzarella.The kick was perfect!