Lightened Artichoke Dip (Cooking Light)

By Shawn

Ingredients

• 3 garlic cloves
• 18 ounces frozen artichoke hearts, thawed
• 2/3 cup plain 2% reduced-fat Greek yogurt
• 4 ounces silken tofu
• 1 1/2 ounces shredded Parmesan cheese, divided (about 2/3 cup)
• 4 ounces 1/3-less-fat cream cheese
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper

Details

Adapted from cookinglight.com

Preparation

Step 1

Step 1: Preheat oven to 350°F.

Step 2: Add garlic to food processor and pulse until minced. Add half of artichoke hearts, yogurt, tofu, 1/3 cup Parmesan cheese, and cream cheese. Blend until smooth. Transfer to a medium bowl.

Step 3: Roughly chop remaining artichokes; fold into yogurt mixture. Add salt, black pepper, and cayenne.

Step 4: Divide dip among 4 (8-ounce) ramekins. Top evenly with remaining 1/3 cup Parmesan. Bake at 350°F until bubbly, about 30 minutes. Turn broiler to high; cook until tops are golden, about 5 minutes. Serve warm.