Photo: Sherman Kwan
Baked Artichoke Dip Recipe
8 ingredients
Makes 2-3 cups of artichoke dip.
openrecipes
An updated, healthier version of my favorite artichoke dip recipe. Artichokes pureed with yogurt, tofu, Parmesan cheese, and garlic and baked until golden.
Estimated Nutrition (whole recipe, rough)
358
Calories
40g
Protein
13g
Fat
24g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Yogurt | 170g plain Greek | 100 |
| Tofu | 100g firm | 76 |
| Artichoke | 1 medium (128g) | 60 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 (14-ounce) cans water-packed artichokes, well drained
- 4 ounces organic silken tofu
- 3 large cloves garlic
- 1/3 cup Parmesan cheese, freshly grated
- 2/3 cup plain (or Greek) yogurt
- 1/4 teaspoon fine grain sea salt, or more to taste
- pinch of cayenne pepper
- more Parmesan to sprinkle on top
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes