Yogurt Artichoke Dip Recipes

BAKED ARTICHOKE DIP

Steps:

• Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic.
• Add the grated cheese, yogurt, mayonnaise, salt, and cayenne to the blended mixture and stir by hand until well combined.
• Pour the mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more grated cheese. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes. If you aren't getting good browning, use your broiler for the last few minutes but keep an eye on things to prevent burning.

YOGURT AND SPINACH ARTICHOKE DIP

Steps:

• In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
• Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
• Store the healthy artichoke dip the fridge in an air-tight container for up to 3 days.
• Preheat oven to 350°F.
• In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
• Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
• Transfer to the oven and bake for 10-12 minutes until bubbling.
• Allow healthy artichoke dip to cool slightly before serving.

JALAPENO ARTICHOKE DIP

Steps:

• Add the Greek yogurt, cream cheese, drained artichoke hearts, parmesan cheese, jalapeno, garlic, onion powder and salt in a food processor. Blend until smooth and creamy.
• Pour dip into a serving container and stir in the chives.
• Garnish with slices of jalapeno and enjoy!

FRESH ARTICHOKES WITH LEMON-YOGURT DIP

Steps:

• Using a sharp knife, cut 1 in. from top of each artichoke and trim stem so it will stand upright. Using kitchen scissors, cut off tips of outer leaves. Place artichokes upright in a Dutch oven; cover with water and bring to a boil. Reduce heat; simmer, covered, until a leaf in the center pulls out easily, 35-40 minutes. Invert artichokes to drain. Cool slightly; cut each in half lengthwise. With a spoon, carefully scrape and remove fuzzy center of artichokes., In a cast-iron skillet or grill pan, heat oil over medium-high heat. Place artichokes in pan, cut side down. Cook until lightly browned, 5-7 minutes. Sprinkle with salt and pepper. In a small bowl, mix yogurt, lemon juice, salt and pepper. Serve with artichokes and lemon wedges.

SPINACH AND ARTICHOKE GREEK YOGURT DIP

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 5 minutes.
• Transfer spinach to a cutting board and finely chop. Mix spinach, artichoke hearts, and water chestnuts together in a bowl. Add yogurt, Parmesan cheese, black pepper, garlic powder, and onion powder to spinach mixture; stir.

YOGURT ARTICHOKE DIP

Steps:

• Mix yogurt, artichoke hearts, garlic powder, basil, and parsley together in a bowl.
• Refrigerate 1 hour before serving.

COLD SPINACH ARTICHOKE DIP WITH GREEK YOGURT

Steps:

• Add all ingredients to a large bowl and stir well until combined.
• Refrigerate until ready to serve.