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


Credit: Victor Protasio

Recipe Summary test

20 mins
1 hr
Serves 15 (serving size: 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F.

  • 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.