Susan G Komen  
I've Been Diagnosed With Breast Cancer Someone I Know Was Diagnosed Share Your Story Join Us And Stay Informed Donate To End Breast Cancer
Home > Baked spinach artichoke yogurt dip
  

Baked spinach artichoke yogurt dip

Recipe Information

Servings 8
Preparation Time 10 Minutes
Cook Time 20 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Spinach; Artichokes; Yogurt
Category Dairy; Vegetables
Meal Lunch; Dinner; Snack
Type Appetizer
Subtype Dip/Spread
Cuisine American
Cook Method Baking
Diet Low Calorie; Low Fat; Low Cholesterol; Low Carb; Heart Healthy; Vegetarian; Gluten Free

Ingredients

  • One 14-ounce can artichoke hearts, drained and chopped

  • One 10-ounce package frozen spinach, thawed, chopped, and drained

  • One 8-ounce container low-fat plain yogurt 

  • 1 cup part-skim, low-moisture mozzarella cheese, shredded

  • 1/4 cup green onion, chopped

  • 1 garlic clove, minced

  • 2 tablespoons red pepper, chopped

 

Directions

  • Preheat oven to 350 degrees Fahrenheit. Combine all ingredients except red pepper. Stir thoroughly.

  • Pour mixture into a 9-inch pie plate or 1-quart casserole dish.

  • Bake until heated through, about 20-25 minutes, then sprinkle with red pepper.

  • Serve on whole grain bread or crackers.

 

Nutrition (per serving)

  • Calories: 80 cal

  • Fat: 3g

  • Saturated fat: 2g

  • Cholesterol: 10mg

  • Sodium: 220mg

  • Carbohydrate: 7g

  • Fiber: 1g

  • Protein: 8g