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Spinach Artichoke Dip

Joyce Fikri from the St. Louis Dairy Council joins us in the kitchen with her spinach artichoke dip recipe. (WICS)

Joyce Fikri from the St. Louis Dairy Council joins us in the kitchen with her spinach artichoke dip recipe.


Yield: 8 servings

INGREDIENTS

Softened butter, for the baking dish

1 (14 ounce) can artichoke hearts, drained and chopped

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

1 cup plain Greek yogurt

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1/4 cup thinly sliced green onions, white and green parts

1 garlic clove, minced

1/4 cup chopped red bell pepper


INSTRUCTIONS

Preheat the oven to 350°F. Butter a 1 quart casserole dish or 9 inch glass pie plate; set aside.

Combine the artichokes, spinach, yogurt, mozzarella, Parmesan, green onions, garlic, and bell pepper in a large bowl; mix thoroughly.

Transfer to the prepared dish. Bake for 30 to 35 minutes or until bubbling and lightly browned on top. Let stand for 5 minutes. Serve with your choice of chips, crackers, or vegetable slices.

Recipe adapted from DairyGood.org, "The Dairy Good Cookbook: Everyday Comfort Foods From America's Dairy Farm Families"

Nutrition Facts per serving: 116 calories, 12 g protein, 6 g fat, 31% DV Calcium

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