Recipe: Baked Spinach Artichoke Yogurt Dip

Swap out sour cream for yogurt to put a healthier twist on this classic appetizer dip!

Serving Size: ¼ cup
Yield: 22 servings

Ingredients:

  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 2 (6-ounce) container low-fat plain yogurts
  • 2 cup shredded part-skim, low-moisture Mozzarella cheese
  • 1/4 cup chopped green onion
  • 2 garlic clove, minced
  • ½ red bell pepper, chopped

Directions:

  1. Combine all ingredients and mix well.
  2. Pour mixture into 1-quart casserole dish or 9-inch pie plate.
  3. Bake at 350 degrees Fahrenheit for 20-25 minutes or until heated through.
  4. Serve with your favorite veggies, bread or crackers!
Baked spinach artichoke yogurt dip graphic

Tips:

  • Try adding different seasonings, such as an Italian for a different flavor, or crushed red peppers to give it some spice!
  • You can also experiment with different cheeses such as pepper jack or parmesan.

Nutrition Information / Amount per serving:

Calories 54
Total fat 2.3 g
Saturated fat 1.3 g
Cholesterol 7.5 mg

Protein 4.2 g
Total Carbohydrates 4.5 g
Dietary Fiber 1.2 g
Sodium 148.3 mg

For delicious recipes, nutrition tips, and to find cooking and nutrition classes, go to the Kendall Reagan Nutrition Center website. More great info also available at the College of Health and Human Sciences Pinterest board.

Kendall Reagan Nutrition Center