.svg)
Sign Up for new Healthy Recipes
Introduction
This healthy artichoke dip traces its roots back to the culinary traditions of the Mediterranean, where artichokes have been celebrated for centuries. Legend has it that the ancient Greeks were so enamored with the vegetable that they dedicated it to the goddess Aphrodite, believing it to be an aphrodisiac. In modern times, artichoke dips have become a beloved party staple, but often loaded with heavy ingredients. Our version embraces the fresh, vibrant flavors of the region, celebrating the natural goodness of artichokes and herbs while keeping it light and guilt-free – perfect for enjoying year-round, whether you're entertaining guests or simply indulging in a healthy snack.
Ingredients
• 1 cup plain Greek yogurt
• 1/4 cup extra virgin olive oil
• 1 (14 oz) can artichoke hearts, drained and finely chopped
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1 teaspoon lemon zest, grated
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground
Step 1:
In a mixing bowl, combine the Greek yogurt and olive oil. Whisk together until well blended.
Step 2:
Add the drained and finely chopped artichoke hearts to the yogurt mixture.
Step 3:
Finely chop the fresh dill, parsley, and chives. Add them to the mixing bowl.
Step 4:
Grate the lemon zest and add it to the bowl along with the fresh lemon juice.
Step 5:
Season the mixture with garlic powder, salt, and freshly ground black pepper.
Step 6:
Using a fork or whisk, thoroughly combine all the ingredients until well incorporated.
Q: Can I use marinated artichoke hearts instead of canned?
A: Yes, you can substitute marinated artichoke hearts for the canned ones. However, you may want to adjust the amount of salt and seasonings to account for the additional flavors from the marinade.
Q: How far in advance can I make this dip?
A: The artichoke dip can be made a day or two in advance. Keep it refrigerated in an airtight container and give it a good stir before serving.
Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are preferred for their bright, vibrant flavors, you can substitute dried herbs if necessary. Use about 1/3 of the amount called for in the recipe, as dried herbs are more concentrated.
• For a thicker dip, use Greek yogurt with a higher fat content.
• To make it vegan, substitute the Greek yogurt with a plant-based alternative, such as cashew cream or silken tofu.
• Add a pinch of red pepper flakes or cayenne for a touch of heat.
• This recipe is gluten-free and vegetarian-friendly.
Serve the artichoke dip chilled or at room temperature with crunchy vegetables like carrot sticks, cucumber slices, or warm pita bread.
Store any leftover dip in an airtight container in the refrigerator for up to 3-4 days.
Prep all the ingredients before starting to assemble the dip. The chopping and mixing come together quickly.
- For a smoother texture, blend the dip in a food processor or blender until desired consistency is reached.
- Adjust the lemon juice and seasoning to your taste preference.
- Garnish with extra chopped herbs or a drizzle of olive oil for a fresh, vibrant presentation.
For a creamier dip, substitute half the Greek yogurt with cream cheese or sour cream. For a vegan version, use a plant-based yogurt alternative.
This artichoke dip pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, or a light beer. It also makes a great accompaniment to grilled meats or fish.
This recipe can be enjoyed year-round, but the fresh herbs may be more readily available and flavorful during the spring and summer months.
This recipe is vegetarian and gluten-free. It does not contain any common allergens like nuts, soy, or dairy (if using a plant-based yogurt alternative).
