Baked Spinach Yogurt Artichoke Dip (calculated with Triscuit Crackers)

Name: Baked Spinach Yogurt Artichoke Dip (calculated with Triscuit Crackers) Recipe
Yield: 4
Ingredients: 1-14oz can artichoke hearts drained and chopped; 1-10oz pkg frozen chopped spinach thawed and drained; 1-8oz low-fat plain yogurt; 1 cup shredded part-skim low-moisture Mozzarella cheese; 1/4 cup green onion chopped (Don't care for onion? Leave it out or use a little onion powder. It's still great); 1 garlic clove minced; 2 Tbsp red pepper c hopped

Number of Servings: 4

Ingredients

1-14oz can artichoke hearts, drained and chopped1-10oz pkg frozen chopped spinach, thawed and drained1-8oz low-fat plain yogurt1 cup shredded part-skim, low-moisture Mozzarella cheese1/4 cup green onion, chopped (Don't care for onion? Leave it out or use a little onion powder. It's still great)1 garlic clove, minced2 Tbsp red pepper, c hopped

Directions

Combine all ingredients EXCEPT red pepper and mix well. Pour mixture into 1 quart casserole dish or 9" pie plate. Bake at 350 degrees for 20-25 mins or until heated through, then sprinke with red peppers. Serve with Triscuit crackers (toasted bread or whole grain crackers).

Number of Servings: 4

Recipe submitted by SparkPeople user TEXASGIRL4LIFE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 300.3
Total Fat: 11.0 g
Cholesterol: 43.7 mg
Sodium: 592.8 mg
Total Carbs: 22.0 g
Dietary Fiber: 4.8 g
Protein: 21.1 g

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