In practice: Yogurt-based recipes

Baked spinach and artichoke dip


Selected for you this week : a recipe featuring 2 superstar veggies–spinach and artichokes, from Elisa Zied. Every week, we bring you valuable quotes from around the web on yogurt.


Yield/Servings: Makes about 10 ¼ cup servings 

  • 2 (14-ounce or 400g) cans water-packed artichokes, well drained
  • 4 ounces (115g) firm silken tofu
  • 3 large cloves garlic
  • ½ cup grated Parmesan cheese
  • 2/3 cup 0% plain Greek Yogurt
  • 1 package (10 ounces or 285g) frozen chopped spinach, thawed, drained and squeezed dry
  • 1/4 teaspoon sea salt


  1. Preheat oven to 350F degrees (180°C).
  2. In a high-speed blender puree the artichokes, tofu, and garlic.
  3. In a separate medium bowl whisk together the Parmesan cheese, yogurt, spinach, and salt.
  4. Combine the two mixtures; then pour into a medium-sized baking dish.
  5. Sprinkle the top with more Parmesan.
  6. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.

Nutritional Analysis per serving

Calories: 65 – Fat: 1.9 g – Saturated Fat: 0.9 g – Cholesterol: 4 mg – Sodium: 282 mg – Carbohydrate: 5.2 g -Fiber: 1.4 g – Sugar: 1.7 g – Protein: 5.9 g – Calcium: 120 mg

Curator: Elisa Zied
Source: Rebecca Scritchfield, MA, RD

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