Spinach Artichoke Yogurt Dip

Ingredients

• 1 14-oz can artichoke hearts, drained and chopped
• 1 10-oz package frozen chopped spinach, thawed and drained
• 1 cup low fat or nonfat, plain, regular or Greek yogurt
• 1 cup shredded reduced-fat cheddar cheese
• 1/4 cup chopped scallions
• 1 garlic clove, minced
• 2 tbsp chopped red pepper 

Directions:

1. Combine all ingredients except red pepper and mix well. Pour mixture into 1-quart casserole dish or 9-inch pie plate.

2. Bake at 350 degrees Fahrenheit for 20-25 minutes or until heated through and sprinkle with red peppers.

3. Serve with veggies and/or IBD-Aid crackers.

Adapted from:  http://www.nationaldairycouncil.org/Recipes/Pages/Baked-Spinach-Artichoke-Yogurt-Dip.aspx