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My review
Baked Spinach Artichoke Yogurt Dip
National Dairy Council
"Low-fat yogurt is the unexpected star in this tasty dip, along with chopped artichoke hearts, spinach, red peppers, green onion and garlic. Mozzarella cheese contains a small amount of lactose, and the live and active cultures in yogurt help digest lactose, making this recipe a friendly option for those who are lactose intolerant."
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Ingredients
30 m servings 82 calsOriginal recipe yields 8 servings (1 casserole)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 82 calories; 2.9 g fat; 7.6 g carbohydrates; 7.4 g protein; 11 mg cholesterol; 316 mg sodium. Full nutrition
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3/21/2014
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....
12/3/2013
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...
7/5/2014
This was great! I was afraid the tanginess of the yogurt would come through, but it ended up being really good and creamy.
2/2/2014
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!
11/6/2016
Substituted park for mozzarella, added red bell pepper to baked ingredients, topped with sliced almonds. Yummy.