Victor Protasio
Active Time
20 Mins
Total Time
1 Hour
Yield
Serves 15 (serving size: 1/4 cup)

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.

How to Make It

Step 1

Preheat oven to 350°F.

Step 2

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.

Step 3

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

Step 4

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.

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