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

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Credit: Victor Protasio

Recipe Summary test

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; sodium 197mg.
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