Yogurt Artichoke Dip

With a spoon carefully scrape and remove fuzzy center of artichokes. Photos by maria del mar sacasa.

Greek Yogurt Spinach Artichoke Parmesan Dip Rich Parmesan And

Spinach artichoke dip is usually made with tons of shredded cheese cream cheese and even mayo which makes it super high in fat.

Yogurt artichoke dip. Mix spinach artichoke hearts and water chestnuts together in a bowl. The greek yogurt cottage cheese mix still makes this rich and creamy with way less fat and a whole lot more protein. Directions step 1 mix yogurt artichoke hearts garlic powder basil and parsley together in a bowl.

Add yogurt parmesan cheese black pepper garlic powder and onion powder to spinach mixture. Cut each in half lengthwise. Chop artichoke hearts into bite sized pieces.

Mix all ingredients together and season with a pinch of salt. Transfer spinach to a cutting board and finely chop. Invert artichokes to drain.

Once those ingredients are combined and creamy mix in artichoke hearts salt and pepper. Season with salt and pepper. This is very important or you ll end up with a watery dip.

Just 7 simple ingredients frozen spinach thawed just make sure you squeeze out all of the liquid. Place artichokes upright in a dutch oven. Whisk in yogurt and dill.

Simmer covered until a leaf in the center pulls out easily 35 40 minutes. In a medium sized mixing bowl stir together cream cheese mayonnaise sour cream shredded cheese and onion. Pour into a small casserole or oven safe dish about 1 quart.

I swapped out cream cheese dressing for greek yogurt and cottage cheese. Healthy greek yogurt spinach artichoke dip sumptuous spoonfuls beans spinach sweet onion fat free greek yogurt shredded asiago cheese and 6 more kale spinach artichoke dip with greek yogurt so let s hang out minced garlic kale salt carrot marinated artichoke hearts and 6 more. Serve the grilled artichokes with the yogurt sauce.

This artichoke and spinach dip with greek yogurt is very easy to throw together making it the perfect party appetizer. Cover with water and bring to a boil. Recipe by the bon appétit test kitchen.

Advertisement step 2 refrigerate 1 hour before serving. Transfer mixture to a shallow baking dish.