Creamy Artichoke Dip

Name: Creamy Artichoke Dip
Total time: 1 min
Ingredients: 3 garlic cloves; 18 ounces frozen artichoke hearts, thawed; ⅔ cup plain 2% reduced-fat Greek yogurt; 4 ounces silken tofu; 1 ½ ounces shredded Parmesan cheese, divided (about 2/3 cup); 4 ounces 1/3-less-fat cream cheese; ¾ teaspoon kosher salt; ¼ teaspoon black pepper; ⅛ teaspoon cayenne pepper

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Total: 1 hours

Servings: 8

Author : Brierley Horton

Ingredients

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3 garlic cloves18 ounces frozen artichoke hearts, thawed⅔ cup plain 2% reduced-fat Greek yogurt4 ounces silken tofu1 ½ ounces shredded Parmesan cheese, divided (about 2/3 cup)4 ounces 1/3-less-fat cream cheese¾ teaspoon kosher salt¼ teaspoon black pepper⅛ teaspoon cayenne pepper

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Instructions

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Step 1

Preheat oven to 350°F.

Step 2

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.

Step 3

Roughly chop remaining artichokes; fold into yogurt mixture. Add salt, black pepper, and cayenne.

Step 4

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.