Healthier than the classic and great for entertaining. Half of the artichokes are ‘creamed’ to sneak more veggies into the dip, and a little tofu helps cut back on cheese and boost protein.
Serve each ramekin with a different vegetable (or protein chip) dipper. Or, keep it simple and bake in one large-ish baking dish.
3 garlic cloves
18 ounces frozen artichoke hearts, thawed
2/3 cup plain 2% reduced-fat Greek yogurt
4 ounces silken tofu
1-1/2 ounces (2/3 cup) shredded Parmesan cheese, divided
4 ounces 1/3-less-fat cream cheese
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
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 small 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.
15 Servings (1/4 cup each) – 61 Calories, 3 g protein, 4 g carbs, 3 g fat, 197 mg sodium