Baked Spinach Artichoke Yogurt Dip
National Dairy Council
Ingredients30 m servings 82 cals
- 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 and sprinkle with red peppers. Serve with toasted bread or whole grain crackers.
Per Serving: 82 calories; 2.9 g fat; 7.6 g carbohydrates; 7.4 g protein; 11 mg cholesterol; 316 mg sodium. Full nutrition
ReviewsRead all reviews 5
Really good proportions, wonderful recipe. So glad that you can use yogurt instead of mayo and cream cheese. One change I made was that I used some jalapeno monterey jack instead of mozzarella....
It was okay. Made as directed, it's pretty bland. I added some chipotle seasoning to give it more flavor. And more mozzarella. It seemed to get better as it sat out though... Might be one o...
This was great! I was afraid the tanginess of the yogurt would come through, but it ended up being really good and creamy.
A healthful dip that was the first to go at a dinner party. We looked for a fat free alternative to artichoke dip and found this. We substituted steamed kale for the spinach. Yummmmm!