Baked Spinach Artichoke Yogurt Dip
This easy-to-make dip is packed with protein and calcium. Enjoy it for a dinner party or a relaxing night in!
Recipe courtesy of National Dairy Council
Serve with whole grain toasted bread or whole grain, reduced-sodium, baked crackers to work toward the DASH recommendation of making half of your daily grains whole.
1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (8-ounce) container low-fat plain yogurt or low-fat plain Greek-style yogurt
1 cup shredded part-skim, low-moisture Mozzarella cheese
¼ cup chopped green onion
1 garlic, clove, minced
2 tablespoons chopped red pepper
Preheat oven to 350 degrees.
• Combine all ingredients except red pepper and 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. Remove from oven and sprinkle with red peppers.
• Serve with toasted bread or whole grain crackers
Per serving: 90 calories, 4 g total fat, 2 g saturated fat, 8 g carbohydrates, 8 g protein, 1 g fiber, 270 mg sodium, 129 mg potassium, 27 mg magnesium, 197 mg calcium.