8 ratings

Fresh and Healthy Artichoke Dip

Fresh and Healthy Artichoke Dip
Ali Rosen

Fresh and Healthy Artichoke Dip

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.

Click here to see 9 Amazing Artichoke Recipes.


Note: The artichokes can be prepared up to a day ahead.


  • 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.