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Fresh and Healthy Artichoke Dip Recipe
Jul 20, 2012 @ 3:33 PM
Posted by
Daily Value: 8%
Servings: 4
High-Fiber
Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 158Daily Value: 8%
Servings: 4
High-Fiber
Sugar-Conscious
| Fat | 6g | 9% |
| Saturated | 3g | 14% |
| Trans | 0g | 0% |
| Carbs | 20g | 7% |
| Fiber | 10g | 38% |
| Sugars | 3g | 0% |
| Protein | 14g | 28% |
| Cholesterol | 58mg | 19% |
| Sodium | 1590mg | 66% |
| Calcium | 299mg | 30% |
| Magnesium | 113mg | 28% |
| Potassium | 738mg | 21% |
| Iron | 3mg | 15% |
| Zinc | 1mg | 9% |
| Vitamin A | 1766IU | 35% |
| Vitamin C | 42mg | 71% |
| Thiamin (B1) | 0mg | 9% |
| Riboflavin (B2) | 0mg | 13% |
| Niacin (B3) | 2mg | 10% |
| Vitamin B6 | 0mg | 15% |
| Folic Acid (B9) | 142µg | 35% |
| Vitamin B12 | 0µg | 5% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 40µg | 50% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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Popular Recipes
Ali Rosen
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.
INGREDIENTS
- 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
DIRECTIONS
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 Details
Servings: 4Total time: 50 minutes
Special Designations: Nut-free, Vegetarian, Kid-friendly
Notes and Substitutions:
Note: The artichokes can be prepared up to a day ahead.
