Baked Spinach Artichoke Yogurt Dip

Baked Spinach Artichoke Yogurt Dip

4 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

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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 (4)

Rate This Recipe
wit21
0

wit21

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

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!

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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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