Artichoke Jalapeño Dip with a healthy twist. Taking bar food to delish and nutrish with yummy yogurt and awesome artichokes!
Bring the bar menu home
Nearly every bar menu has an artichoke (or spinach) dip. But I’m just not inspired to load a chip with the mayo, sour cream, and cream cheese that carry a few chunks of artichoke.
So I improved the dip. Deliciously. How do I know? I served it to friends while we were having cocktails. After we finished I asked what they thought of the dip.
“Yum. I like this.”
Then I told them what they were eating. A healthified version of artichoke dip.
No one guessed that I used yogurt.
Artichoke Jalapeño Dip – the seriously good for you dip
Seriously, this dip is good for you. Buried in those artichoke hearts is lots of antioxidant power and the yogurt and Parmesan cheese supply protein and calcium. What’s missing are the calories and fat. About a third of the calories of store bought! Hello, Healthy!
To strain yogurt, line a strainer or colander with coffee filters, paper towels, or cheese cloth. Spoon yogurt into strainer. Set the strainer over a bowl. The bowl size should allow the strainer to be raised off the bottom of the bowl to it’s not sitting in the drained liquid. Cover with plastic wrap and refrigerate 12-24 hours. The goal is to remove as much of the liquid whey as possible so the spread stays thick, not runny. Yogurt without gelatin or thickeners are preferred for straining.
- Drain artichokes and pat dry. This helps keep the dip from getting watery.
- Use the leftover artichoke hearts in salad, scrambled eggs, egg salad, pasta or on pizza.
- Chopped spinach can be substituted for artichokes.
If there is any left, I spread it on toast for breakfast or lunch!
A couple of better-for-you dips
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Artichoke Jalapeno Dip
Every brand of yogurt is different. You might need to start with 3 cups of yogurt to end up with 1 1/2 cups strained yogurt.
- Yield: 2 cups
- 1 1/2 cups plain yogurt, strained (or Greek-syle)
- 1 cup water-packed artichoke hearts, drained, patted dry, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons jalapeño, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon olive oil
Mix ingredients together. Cover and refrigerate a couple hours before serving. Drizzle with olive oil before serving.