Baked Spinach Artichoke Yogurt Dip

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C) and lightly grease a small 1-quart baking dish.

2. Squeeze as much liquid as you can from the thawed spinach, then combine it in a bowl with the chopped artichoke hearts.

3. Stir in the low-fat plain yogurt, minced garlic, chopped green onion and chopped red pepper until evenly mixed.

4. Fold in about three quarters of the shredded mozzarella, then spread the mixture evenly in the prepared baking dish.

5. Sprinkle the remaining mozzarella over the top.

6. Bake uncovered for 20 minutes, or until the top is bubbly and lightly golden at the edges.

7. Let the dip rest for 5 minutes before serving warm.