Fresh and Healthy Artichoke Dip

Staff Writer
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.

Ready in
50 m
Deliver Ingredients


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.

Healthy Shopping Tip

Choose raw fruits, vegetables, and meats, and unprocessed foods.

Healthy Cooking Tip

Substitute butter for olive oil, and bake, broil, or grill instead of fry.

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