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Spinach Artichoke Yogurt Dip


  • 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 


  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: