Servings: 8
Total Time: 30 mins.
Yogurt Dip
- 14 oz. artichoke hearts drained and chopped
- 10 oz. frozen spinach thawed and drained
- 8 oz. plain low-fat yogurt
- 1 C. shredded low-moisture part-skim Mozzarella cheese
- 1/4 C. green onion chopped
- 1 garlic clove minced
- 2 Tbsp. red pepper chopped
Everyone will enjoy the combination of spinach and artichokes in this classic dip–but without the guilt, since it’s made with creamy low-fat yogurt.
Directions
Traditional Directions
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Combine all ingredients except red pepper and mix well.
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Pour mixture into 1-quart casserole dish or 9-inch pie plate. Bake at 350°F for 20 - 25 minutes or until heated through.
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Sprinkle with red peppers.
Instant Pot® Directions
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Mix all ingredients together and spoon into a lightly greased, small (1 quart) baking dish that will fit in your pressure cooking pot. Cover baking dish tightly with foil.
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Pour 2 cups of water into the Instant Pot® and place the rack in the bottom. Carefully center the filled baking dish on the rack.
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Lock the lid in place. Select High Pressure and set the timer for 10 minutes. When alarm sounds, turn off pressure cooker and use a quick pressure release. When valve drops, carefully remove lid.
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Check dip to make sure cheese is melted and it’s piping hot.
Nutrition
179 kcal