Baked Spinach Artichoke Yogurt Dip
Updated: January 7, 2009
As shared by Jennifer DeHoog of the St. Louis Dairy Council on The Morning Show.
1 can (14 oz.) artichoke hearts, drained and chopped
1 (10 oz.) package frozen chopped spinach, thawed and drained
1 cup lowfat plain yogurt
1 cup shredded low-moisture part-skim Mozzarella cheese
¼ cup chopped green onions
1 garlic clove, minced
2 tablespoons chopped red pepper
Combine artichoke hearts, spinach, yogurt, cheese, green onions and garlic, 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. Makes 8 servings
For more bowl game serving tips and party ideas, visit the website, www.3aday.org.
