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.

Original recipe makes 1 casserole

Ingredients

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
1 cup shredded part-skim, low-moisture mozzarella cheese
1/4 cup chopped green onion
1 clove garlic, minced
2 tablespoons chopped red pepper

PREP

10 mins
COOK

20 mins
READY IN

30 mins

Directions

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.