I love, love, love artichokes. And when you combine them with a creamy, cheesy, garlicky sauce accented with some lemon zest, what you have is the perfect appetizer. Or meal. Go ahead. No one’s judging here.
Seriously though, I eye the hot artichoke dip on ever restaurant menu and make a beeline for it at any party. When I want to make it myself, however, I tend to shy away from most recipes because of the gobs of mayonnaise they call for. Not a fan of mayo.
Here’s what you’ll need to make this awesome dip:
- Canned Artichoke Hearts
- Parmesan Cheese
- Mozzarella Cheese
- Greek Yogurt
- and Lemon Zest!
Oh my lanta, you wouldn’t believe how close I was to forgetting the lemon zest! So close, in fact, that the lemon had to be featured in its own photo:
But that’s ok. Because now that I’ve made such a big deal about it you’ll certainly not forget the lemon. You’re welcome.
Ok, so… You’ve gathered your ingredients. Ready for the instructions?
Combine all ingredients.
Pretty complicated, eh? Ok, ok… there are a few assumed instructions. Chop the artichokes. Grate the parmesan. Shred the mozzarella. Scoop the yogurt. Mince the garlic. And zest the lemon. You can blend all of the ingredients in a food processor or blender if you like a smoother dip, or leave it chunky like I did here.
Spread the dip into a baking dish and top with some more parmesan and mozzarella. Bake until bubbly and hot. Serve with chips, crackers, veggies, or grab yourself a spoon and sit down with a bowlful and enjoy!
- 2 14oz cans Artichoke Hearts (rinsed, drained, and chopped)
- 1 cup Parmesan Cheese (grated)
- 1 cup Mozzarella Cheese (shredded)
- 1/2 cup plain Greek Yogurt
- 3 Garlic Cloves (minced)
- 1 tsp Lemon Zest
- Preheat oven to 400 degrees.
- Combine all ingredients. (Blend in a food processor for a smoother dip.)
- Spread into a baking dish (an 8" pie plate works well) and top with more cheese.
- Cover with foil and bake for about 20 minutes. Uncover and bake 5 more minutes.
- Serve hot with chips, crackers, veggies, or enjoy on its own by the spoonful!
This recipe was adapted from this Healthier Hot Artichoke and Garlic Dip from the Healthy Green Kitchen