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Baked Spinach Artichoke Yogurt Dip

"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 cals
Original recipe yields 8 servings (1 casserole)

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Directions

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  1. 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.

Nutrition Facts


Per Serving: 82 calories; 2.9 g fat; 7.6 g carbohydrates; 7.4 g protein; 11 mg cholesterol; 316 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

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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!

Substituted park for mozzarella, added red bell pepper to baked ingredients, topped with sliced almonds. Yummy.