Baked Spinach Artichoke Yogurt Dip

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 servings
Calories: 179kcal

Ingredients

  • 14 ounces artichoke hearts drained and chopped (approximately 1 can)
  • 1 package frozen spinach thawed and drained (approximately 10 ounces)
  • 8 ounces plain low-fat yogurt
  • 1 cup shredded low-moisture part-skim Mozzarella cheese
  • ¼ cup green onion chopped
  • 1 garlic clove minced
  • 2 tablespoons red pepper chopped

Instructions

Traditional Directions

  • 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.

Instant Pot® Directions

  • Mix all ingredients together and spoon into a lightly greased, small (1 quart) baking dish that will fit in your pressure cooking pot. Cover baking dish tightly with foil.
  • Pour 2 cups of water into the Instant Pot® and place the rack in the bottom. Carefully center the filled baking dish on the rack.
  • Lock the lid in place. Select High Pressure and set the timer for 10 minutes. When alarm sounds, turn off pressure cooker and use a quick pressure release. When valve drops, carefully remove lid.
  • Check dip to make sure cheese is melted and it’s piping hot.