Deseret News | Artichoke-Spinach Dip

Artichoke-Spinach Dip

Dips, Spreads & Sauces > Dips >

Author: Adapted from 3-a-Day of Dairy

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Ingredients

1 14-ounce can artichoke hearts, drained and chopped
1 10-ounce package frozen chopped spinach, thawed and drained
1 8-ounce container (1 cup) lite sour cream
1 8-ounce container (1 cup) lite yogurt
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped green onion
1/4 cup chopped red pepper
1 garlic clove, minced (or 1 teaspoon garlic powder)

Directions

Combine all ingredients except red peppers and mix well. Pour mixture into a 1-quart casserole dish or 9-inch pie plate. Top with red pepper. Bake at 350 degrees for 20-25 minutes or until heated through. (Or microwave about 5 minutes.) Serve with veggies or a whole-grain cracker.