Healthier Artichoke Jalapeño Dip [no cream cheese]

How to make Artichoke Jalapeño Dip with a healthy twist that is good for you, seriously! 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 morsels 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.

“Really good.”

“Yum. I like this.”

Then I told them what they were eating. A healthified version of artichoke dip.

“Really?”

“No way!”

Artichoke Jalapeno Dip, better-for-you bar food

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! Plus yogurt and artichokes add probiotic benefits. Hello, Healthy!

Just stir these together. If you can refrigerate a couple of hours, the flavors will improve.

The ingredients

• 1 1/2 cups plain yogurt, 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

Artichoke nutrition

One large artichoke has about 5 grams of fiber with only 25 calories, and is a good source of vitamin C, folate, and magnesium. Artichokes are packed with beneficial plant compounds, but they don’t last too long, so plan to eat them within a couple days of purchase. Keep them refrigerated until you’re ready to cook them. If you want to cook fresh artichokes, see my slow-cooker recipe.

How to strain yogurt

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. You end up with Greek yogurt or labnah. ‘Course, you can buy Greek yogurt and make it easier and faster!

• 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.

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If there is any left, I spread it on toast for breakfast or lunch!

Spread it on toast? Yep!

A couple of better-for-you dips

• Blue Cheese Chive Dip
• Red Pepper Walnut Dip
• White Bean Dip

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Artichoke Jalapeno Dip

Print Recipe

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5 from 1 review

If using conventional yogurt, 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.

• Author: Judy
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 cups 1x
• Category: Appetizer, Snack
• Method: no cook
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 cups plain yogurt, 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

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Instructions

• Mix: ingredients together. Cover and refrigerate a couple hours before serving. Drizzle with olive oil before serving.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 45

Healthy Artichoke Jalapeño Dip