Recipe by 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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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
shredded part-skim, low-moisture mozzarella cheese
chopped green onion
chopped red pepper
This was great! I was afraid the tanginess of the yogurt would come through, but it ended up being really good and creamy.
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 of those dishes that's better on the second or third day.
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.The kick was perfect!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Spinach Artichoke Yogurt Dip
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 26
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