Baked Spinach Artichoke Yogurt Dip

Baked Spinach Artichoke Yogurt Dip

3 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 1 casserole

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 (3)

Rate This Recipe
Penny Scout
0

Penny Scout

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!

Lbsargent
0

Lbsargent

A healthful dip that was the first to go at a dinner party. We looked for a fat free alternative to artichoke dip and found this. We substituted steamed kale for the spinach. Yummmmm!

atopmtolympus
0

atopmtolympus

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.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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