Baked Spinach Artichoke Yogurt Dip

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Ingredients

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

    • 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° for 20-25 minutes or until heated through and sprinkle with red peppers. Serve with toasted bread or whole grain crackers.
    Recipe provided by the National Dairy Council.

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