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Artichoke Dip Recipe

5 from 17 votes

This homemade, hot artichoke dip is cheesy, creamy, and the perfect appetizer with pretzels, baked pita chips or tortilla chips.

Prep Time: 5

Cook Time: 20

Total Time: 25

Yield: 10 servings

Course: Appetizer, Snack

Cuisine: American

Equipment

mini food processor

Ingredients

14 ounce jar artichoke hearts packed in water (drained)
2 tablespoons shallots (chopped )
1/4 cup 0% Greek yogurt
1/4 cup Hellmann's light mayonnaise
1/3 cup Parmesan cheese
1/2 cup shredded part skim mozzarella cheese (2 ounces total)
salt and black pepper ( to taste)
2 tablespoons whole wheat bread crumbs (or gluten-free crumbs)
olive oil spray

Instructions

Preheat oven to 400F.
In a small food processor, coarsely chop the artichoke hearts with the shallots.
Combine artichokes, yogurt, mayonnaise, parmesan cheese, mozzarella, salt and pepper in a medium bowl.
Place in an oven-proof dish and top with breadcrumbs.
Lightly spray the crumbs with olive oil then bake at 400° for 20-25 minutes, until hot and cheese is melted.
Serve right away.

Video

Notes

Can be made one day in advance without the breadcrumbs and stored in the refrigerator before baking. Add breadcrumbs before baking.

Makes about 2 1/2 cups.

Nutrition

Serving: 1/4 cup, Calories: 73.7kcal, Carbohydrates: 4.8g, Protein: 4.5g, Fat: 4g, Fiber: 0.7g

- WW Points: 2

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