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.

Creamy Artichoke Dip

garlic

artichoke hearts, thawed

plain 2% reduced-fat Greek yogurt

silken tofu

Parmesan cheese, divided (about 2/3 cup)

1/3-less-fat cream cheese

salt

black pepper

cayenne pepper

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.


creamy artichoke dip

Total: 1 hours

Servings: 8

Author : Brierley Horton

Ingredients

Instructions

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