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
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.
