This is a creamy, rich, yet healthier riff on the classic—and is great for entertaining. We process half of the artichokes to sneak more veggies into the dip, plus a little tofu to help cut back on cheese and boost protein. Using frozen artichokes instead of canned helps keep sodium in check. Serve each ramekin with different sides—we like a medley of vegetables, crackers, or bread. Or keep it super simple and bake in one larger baking dish.

Brierley Horton
This Story Originally Appeared On cookinglight.com

Gallery

Victor Protasio

Recipe Summary

active:
20 mins
total:
1 hr
Yield:
Serves 15 (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F.

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  • Add garlic to food processor and pulse until minced. Add half of artichoke hearts, yogurt, tofu, 1/3 cup Parmesan cheese, and cream cheese. Blend until smooth. Transfer to a medium bowl.

  • Roughly chop remaining artichokes; fold into yogurt mixture. Add salt, black pepper, and cayenne.

  • Divide dip among 4 (8-ounce) ramekins. Top evenly with remaining 1/3 cup Parmesan. Bake at 350°F until bubbly, about 30 minutes. Turn broiler to high; cook until tops are golden, about 5 minutes. Serve warm.

Nutrition Facts

61 calories; fat 3g; saturated fat 2g; protein 4g; carbohydrates 4g; fiber 2g; sugars 1g; added sugar 0g; sodium 197mg; calcium 0 7% DV; potassium 0 1% DV.
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