Spinach Artichoke Dip
Joyce Fikri from the St. Louis Dairy Council joins us in the kitchen with her spinach artichoke dip recipe.
Yield: 8 servings
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
Preheat the oven to 350F. 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