Baked Spinach Artichoke Yogurt Dip

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

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 to 25 minutes or until heated through and sprinkle with red peppers. Serve with toasted bread or whole grain crackers.

Servings: 8
Submitted by: Recipe Group Member