Midwest Dairy Association

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Baked Spinach Artichoke Yogurt Dip


Everyone will enjoy the combination of spinach and artichokes in this classic dip--but without the guilt--since it's made with creamy low-fat yogurt.
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Servings: 8
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 can (14 ounces) artichoke hearts, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 container (8 ounces) plain low-fat yogurt
1 cup shredded low-moisture part-skim Mozzarella cheese
1/4 cup green onion, chopped 
1 garlic clove, minced
2 tablespoons red pepper, chopped


Preparation

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 for 20-25 minutes or until heated through.

Sprinkle with red peppers.


Nutritional Facts Per Serving
Calories:  80
Total Fat:  3g
Saturated Fat:  2g
Cholesterol:  10mg
Sodium:  220mg
Carbohydrates:  7g
Dietary Fiber:  1g
Protein:  8g
Calcium:  20% Daily Value