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