Fresh and Healthy Artichoke Dip Recipe
Daily Value: 8%
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free
|Folic Acid (B9)||140µg||35%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
I'm not sure when artichokes became the go-to item to put in fatty, cream-filled dips, but I believe they've gotten a bad rap. The reason artichokes became the signature item to put with creamy bases and tangy cheese is because they have a mild but delicious flavor and an easy texture for integrating into a dip. However, it doesn't have to be canned hearts and globs of mayonnaise. On the contrary, this recipe allows for fresh artichoke to meld with Greek yogurt in a light, refreshing dip that will disappear from the plate minutes after serving.
- 4 artichokes
- 2 cups bok choy
- 1/4 cup Greek yogurt
- 1 egg
- 2 teaspoons kosher salt
- lemon, juiced
- 1/2 cup grated Parmesan, preferably Grana Padano
Trim the artichokes and pare the stems. Fill a pot halfway with salted water and bring to a boil over high heat. Place the artichokes in the pot. Cover and cook until the artichokes are tender but not overcooked, about 20-30 minutes. Remove the artichokes and place the bok choy in the water for 5 minutes. Once the artichokes are cool enough to handle, remove the leaves and chokes, leaving only the hearts. Dice the hearts into medium-sized pieces.
Remove the bok choy and chop into smaller pieces. Combine the artichoke hearts, bok choy, Greek yogurt, egg, salt, and lemon together. Place in a baking tin and sprinkle the top with the Parmesan cheese. Turn the oven to broil and cook until the top has browned, for 5-10 minutes. Serve instantly.
Recipe DetailsServings: 4
Total time: 50 minutes
Special Designations: Nut-free, Vegetarian, Kid-friendly
Notes and Substitutions:
Note: The artichokes can be prepared up to a day ahead.
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