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Baked Spinach Artichoke Yogurt Dip

Posted By On April 4, 2012 @ 9:45 am In Dips, Spreads and Glazes

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

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. Sprinkle with red peppers.

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