Baked Artichoke Dip

Baked Artichoke Dip Recipe


Wayne bought me two tiny, Staub cocottes for Christmas this year. They are hefty little pots - petite yet sturdy, made of matted black enameled cast iron. I suspect you'll find me using them well into my old age. From the minute I was greeted by their proud brass-capped tops my head was dancing with ideas of how to put them to use. I decided to do an updated version of my favorite artichoke dip recipe. This particular recipe is delicious, but in need of an overhaul. Up until now it was a bit of a mayo and cheese bomb. The golden-crusted artichoke dip you see in the photo is just as good, but uses a bit of silken tofu and yogurt to achieve its creamy texture - and I exercised a sliver of restraint on the cheese front.

Artichoke Dip Recipe

A great do-ahead recipe - and you can bake it off in any sized dish you like. I should also note, the smell of the baking artichokes and toasting Parmesan provides a deliciously fragrant backdrop to any get together. I pop the artichoke dip into the oven roughly half an hour before we have friends over, just in time for its olfactory crescendo.

 
 
 
 

Baked Artichoke Dip Recipe

Sometimes silken tofu can be hard to find. No worries, I've had success using medium firm regular tofu as well - just stay clear of the firm and extra-firm varieties. For some added nutritional punch and color quickly saute a couple handfuls of spinach in a bit of olive oil - toss it in the food processor with the artichokes, tofu, and garlic.

2 (14-ounce) cans water-packed artichokes, well drained
4 ounces organic silken tofu
3 large cloves garlic
1/3 cup Parmesan cheese, freshly grated
2/3 cup plain (or Greek) yogurt
1/4 teaspoon fine grain sea salt, or more to taste
pinch of cayenne pepper

more Parmesan to sprinkle on top

Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic. In a separate medium bowl whisk together the parmesan cheese, yogurt, salt, and cayenne. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more Parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.

Makes 2-3 cups of artichoke dip.

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Your Comments


Lidia
January 21, 2008

Heidi, this sounds delicious! Ive been making another version with cream cheese, parmesan and yogurt, but I think I will give tofu a try! Thank you very much for posting this recipe!

 

BeckyAndTheBeanstock
January 21, 2008

This looks gorgeous! And I'm really excited about an artichoke dip that incorporates tofu. I'm one of those people who actually likes the taste of it, and of course it adds a nutritional punch. Looking forward to trying this one!

 

Chuck
January 21, 2008

Awesome! I love artichoke dip, but stay away from it because of all the mayo and cheese. This looks like a great, healthier alternative. Thanks!

 

Candy
January 21, 2008

What a great idea using tofu! Since I like my dip to be chunky, I'd puree half the artichokes and chop the other half. Some finely diced red pepper or sun-dried tomato would add even more color pop. Thanks for helping me cut some fat from one of my favorites.

 

Vic
January 21, 2008

Darn, I was just thinking I could do this tonight (who said dip can't be a main meal!), but I don't have yoghurt. I'm wondering if the yoghurt is essential here? It looks so good, dare I risk being disappointed due to impatience??

 

Debbie
January 21, 2008

I'm making this tomorrow. Sounds great--I also try to stay away from this recipe because of the mayo, cream cheese, etc. I won't tell my husband about the tofu until he says how good it is!

 

Dee
January 21, 2008

Thank you so much for posting this! I used to make the "killer" version and I have really missed it.

 

Kellee
January 21, 2008

Hi. I just recently signed up to receive your updates, and cannot tell you how excited I am to try your recipes! Your writing and creativity are remarkable What a clever twist on an old favorite to incorporate tofu and yogurt!

 

Lori
January 21, 2008

This is a great recipe, I love artichokes and tofu! I will definitely be trying this one soon. :)

 

Lauren
January 21, 2008

I do something similar with Spinach and Artichoke Dip - I replace half the mayo in my recipe with purred canellini beans. Would never have thought to use tofu! Great idea!

 

Maggie
January 21, 2008

Those mini cocottes are PRECIOUS. I want.

 

tara
January 21, 2008

I too have gone the cannellini bean route, as well as garbanzos and cooked white lentils (urad dhal), and always include spinach. I love the idea of tofu though; a must try, as my husband has a particular weakness for baked artichoke dips.

The mini-cocottes are adorable; I have two of their bigger siblings, but have long coveted these petite versions.

 

RookieMom Heather
January 21, 2008

Oh Heidi, say it ain't so, I loved your old recipe. We'll have to get the old book club back together so I'll have an excuse to try the new version.

 

JEP
January 21, 2008

Mmmm...these ingredients work for me! What's a good go-with dipper?

 

Julieta
January 21, 2008

Yep, the tofu is a great idea to replace the mayo. Besides, life is better with grated parmesan on top! Could I use steamed fresh artichokes, if they are in season?

 

laura
January 21, 2008

Looks and sounds delicious!

 

The Secret Ingredient
January 21, 2008

YUM! I always blow my diet when I see an artichoke dip at a party----but this makes it so much less sinful! I always put fresh lemon juice in mine----I wonder if using lemon yogurt would give it a little zing? Or, I suppose a little squeeze of the real stuff couldn't hurt....

 

Michelle
January 21, 2008

Healthy artichoke dip? You're amazing, Heidi.

 

Linda
January 21, 2008

Lucky me. I have all ingredients on hand. What do you recommend for dippers? Ah, I see someone else asked the same question.

 

Heidi
January 21, 2008

Glad you all like artichoke dip as much as I do. I have the perfect dippers coming later in the week!

Julieta, you could absolutely use steamed fresh artichokes.

Vic, any chance you have sour cream on hand? That would work as a substitute....

-h

 

Britta
January 21, 2008

i just found your website. i absolutely love it! you are such an inspiration. i can't wait to try out your recipe! thankyou.

 

L
January 21, 2008

I have a couple of the Staub cocottes and love them too! Just about my favorite pots in the kitchen... of course the bigger ones are nice too. I really want to pick up a couple of the mini oval ones... they make little baked mac & cheese in them at Union here in Seattle and I've been wanting them ever since.

Gorgeous dip!
-L

 

Jen
January 21, 2008

I love artichoke dip, and when I saw this I knew I had to make it tonight!

I served this as an appetizer and used mini pitas as dippers. It was delicious! I imagine that lightly toasted bread rubbed with garlic would be a great dipper as well. It was light, yet substantial enough that it could hold its own in a dinner composed of 3-4 mini entrees (leftover sides and salads usually)... something I do often... Thanks for the delicious and healthful take on an old favorite

 

kellypea
January 21, 2008

This is my favorite dip and each time I want to make it, I have to find the perfect recipe and usually fall short. This sounds exactly right. Thanks! And I love the cute little pots.

 

Katie
January 21, 2008

Oh wow the dip sounds wonderful. I love artichokes but would never have thought of baking them into as dip before - thanks for the recipe.

 

Babeth
January 21, 2008

Hi :-) This dip recipe looks so yummy, the combination artichoke / tofu is great. The cocottes are so cute. I have myself a big Le Creuset one and always look with envy at the small ones at Galeries Lafayette.

 

Sophie
January 22, 2008

These sound great - I love the healthy touch. The important question though - what would you normally serve to dip into them?

I guess raw veggies might be tasty, as well as some good bread.

Such cute cocottes!

 

Deborah Dowd
January 22, 2008

My version which includes neufchatel and some mayo is delicious, but yours sounds like a great alternative that is also healthier. It will find its way onto my tapas table on Wednesday!

 

Mrs Redboots
January 22, 2008

I take it these are Jerusalem artichokes rather than the globe kind? Artichoke dip isn't something I've ever come across, nor, for that matter, are tinned artichokes, but it sounds delicious!

 

margaret
January 22, 2008

This is awesome! I just started making artichoke dip over the holidays, much to my husband's delight. But, of course, I was horrified by how bad it is for you. Now I'm going to be hysterically happy to try out your updated, healthier version. Woohoo!

 

Emily
January 22, 2008

Sounds delicious! One of my resolutions for 2008 was to cook more and try out new recipes, and I think many of these recipes are going to end up making it into my repertoire. Thanks for such a great site!

 

Susan
January 22, 2008

Yours sounds delicious. I recently made the old standard exchanging feta for parmesan and adding sun dried tomatoes. It was fabuluous.

 

Carol
January 22, 2008

Heidi & readers, The recipe sounds great, but I'd like your suggestions for dippers. (I'm making it Satruday night.)

 

Emma
January 22, 2008

Ohhh I love those little Staub cocottes I am definitely putting (at least) one on my wish list! I'll have to try your recipe for artichoke dip, like some of the other readers I have used cannellini beans as a partial fat replacement with some low fat mayo and sour cream... I like the tofu idea. The other day, I was just wondering how silken tofu preforms in baked goods... any experience with that?

 

katy
January 22, 2008

love this recipe! my boyfriend loves spinach and artichoke dip, but he definitely expects it to be a big blob of cheese and mayo! this is so, so, so much better! thanks heidi!

 

Digigirl
January 22, 2008

You're a genius! I've been trying to eat healthier lately and wistfully thinking of the ultra cheesy, ultra rich artichoke dip I had at a restaurant a while back. The recipe analyzer at calorie-count.com shows your recipe only has about 95 calories per 1/2 cup (assuming 3 cup yield)! I'm making this TONIGHT! Your pictures alone are enough to set my mouth a-watering.

 

Olga
January 22, 2008

A late comment about your recipes, I made the cabbage soup,it was so simple ,as I was putting the ingredients together I though this is not going to work,what a pleasant surprise, the soup was delicious, Thanks Heidi

 

What a wanderful recipes!! Congratulations!

 

Amy
January 22, 2008

Heidi!
I can't wait for the perfect dippers later this week. We are making this TONIGHT.
I'll let you know how it goes!

 

Lea
January 22, 2008

"olfactory crescendo"

That is why I love reading your blog, Heidi. I'll be making this for sure. Thank you!

 

Hillary
January 22, 2008

Oh jeez, I have a weakness for artichoke dip and may just have to make this! Yay for the Super Bowl coming up!

 

pen and paper
January 22, 2008

Drool...

 

courtney
January 22, 2008

Oh YAY! I loathe mayo, but love artichoke dip. I NEVER make it at home because every recipe I have found have been 1 cup mayo. When I order it out I can convince myself it is not mayo. I had been planning to try to make some with a combo of cream cheese, and either yogurt or sour cream, I never thought of using tofu.

Oh, and I must say that artichoke dip is also excellent of sandwiches.

 

Jesper
January 22, 2008

Uhh... Staub! They are nice, and even nicer with the dip. Looks great.

 

Amy Vig
January 22, 2008

Thanks for another great recipe, Heidi! I love the idea of using tofu in place of mayonnaise. I used it blended with soy milk to substitute for cream recently, however I made the mistake of using the only thing I had (extra-firm) and it came out a little too chunky. I'll store the silken version now so that I have it on hand for next time.

 

Lana L'Épicurien
January 22, 2008

Heidi, this is another amazing post and recipe. A somewhat healthy remix of one of my favorite things to eat!

I also wanted to let you know that I did a post about your blog on my new food blog and linked to pictures of your cookbook. You can find it here: http://lanalepicurien.blogspot.com/2008/01/101-cookbooks-gem.html

Please let me know if there are any problems with this.

 

Lidia
January 22, 2008

Hello Carol and all who asked for suggestions to go with the dip. I used fresh pita bread, sliced it and lightly toasted in the oven with a sprinkle of extra vir olive oil. If no pita, sourdough bread sliced into small pieces and lightly toasted with olive oil is also delicious. Thanks Heidi for improving the old favorite!!!!

 

Annie
January 22, 2008

Wow - I am so bringing this to a Super Bowl party. I will be giggling on the inside as I watch the crowd of buffalo-wing-lovers dig into the dip. At half time (game or dip) I will proudly proclaim the inclusion of tofu and keep the remainder for myself! Ha ha. Fun with tricking people into eating healthy-er.

 

LJ
January 22, 2008

do you have the nutritional value of this dip?

 

Dave
January 22, 2008

I wish I wasn't going to bed, I'd make this. Can't wait. Pictures stunning as always.

 

Tilli
January 22, 2008

don't eat too much tofu. it is not easily digested. this does sound delicious though.

 

Steve
January 23, 2008

Mrs Redboots - you asked whether this is made with Jerusalem artichokes.

I don't think it is, I think that it uses artichoke hearts. If you can't find them tinned, perhaps you can find them in a jar or something.

Where I am, we tend to mostly get them preserved in olive oil, though that would probably increase the fat content in the recipe quite dramatically. See if you can find them preserved in brine.

 

bhuvana
January 23, 2008

all recipe

 

Mary
January 23, 2008

Placing this in a pie shell is also yummy.

 

Vanessa
January 23, 2008

Staub versus Le Creuset, do you have a preference? I was just about to invest in some Le Creuset when I read your post and followed the Staub link. Hmm. Now I'm not so sure.

 

Gretchen
January 23, 2008

Heidi - this sounds awesome! Would it do well as a make ahead dish? I'm heading to the mountains this weekend with friends, and would like to make this at home (steps up until baking), throw it in the cooler for the ride up (maybe 2-3 hours at most), then pop it in the oven upon arrival. Any risks?

 

Alejandra
January 23, 2008

I love artichoke dip! I have a lovely creamy recipe that i adore, but this one sounds fantastic too. I admit that I'm a little hesitant about the tofu, but I trust you so it must be great! Really love the little dishes too...I've been meaning to find something like that lately...

 

Iversen
January 23, 2008

jam jamy:) Ill should read this regurally:) couse I definetely cannot cook!!

 

Patricia
January 23, 2008

I'm hosting a party this Saturday and I've been rummaging through a lot of recipes, trying to figure out what to serve to my guests that would be easy and painless. I really would hate to be the one stuck in the kitchen while everyone enjoys the party.

This recipe is definitely going to be served. But, I was just wondering, do you have any recipes that would go with this? I know this is already somewhat "heavy" considering that there's a generous amount of cheese, yogurt and tofu involved, so if you've got anything light in mind, I would love to hear what you're thinking. :)

Cheers!

 

Mansi
January 23, 2008

Never been an artichoke fan! but with this recipe, I will not see the pieces, and paired with garlic and parmesan, and that too baked, I think I'm all set:)

 

Esti
January 23, 2008

wow, that looks wonderful!
I don't usually eat artichokes but this really looks delicious with the cheese so I'm definitely going to try it.
thanks!

 

michelle
January 23, 2008

This looks very yummy, although I might have to up the garlic a little (I have a garlic problem). I think I'll add it to the list for my Project Runway finale party. Mine won't be as cute though, because my mini Le Creuset is currently used to hold my store of rendered bacon fat.

How would this freeze? I don't work with tofu very often. It would be nice if I could make it in advance and reheat.

 

jen
January 24, 2008

what a great way to edit that recipe. i will definitely give it a shot the next time i have awesome dip worthy friends over.

 

Paola
January 24, 2008

Hello Heidi,

I've become a regular junkie of your blog. It`s beautiful, simple and delicious. However, I don't see answers to the questions people post here...
This artichoke recipe sound great, but I have a question. Tofu is really hard to find where I live. What can I susbtitute it for? How do I know my question will be answered?
thanks!!

 

AJg
January 24, 2008

That sounds good.

 

Heidi
January 24, 2008

Sorry for taking so long to get to some of these questions. I've been somewhere with no internet access the last couple of days. I'll try to answer some of these later tonight.

Thanks for your patience! -Heidi

 

Jennifer
January 24, 2008

I don't ever use tofu, but it is so healthy - Any other good recipes using tofu that is sort of disguised like in the artichoke dip? I'm sure this will be a good recipe. Normally it tastes too mayonaisy.

 

Heidi
January 24, 2008

For those of you looking for dipper ideas - I posted an olive oil cracker recipe tonight - they goes nicely with the dip. Sorry it took so long, I was out of town!

Lana - Thanks for the nice words, and good luck with your site!

Vanessa - I have a bunch of Le Creuset pots that I love dearly. The dutch ovens in particular....But I think I will have to get myself a large Staub and compare them. I really like the matte black finish on the mini Staubs.

Gretchen, yes you can make it ahead, no problem. Cooler is fine.

Michelle - I'm not sure about freezing this. I'd play it safe and say no. But you could do it a couple days in advance and keep it in the refrigerator.

Paola - I might try it using 1 1/4 cup Greek yogurt and more cheese...I don't know off hand really - I'd have to experiment.

Just a quick note in regard to substitutions. Let's say you have a food allergy (or dietary restriction) of some sort, if you have success tweaking a recipe like this one to make it work for you - dairy free, gluten free, vegan, soy free, etc, etc, etc....post it in the comments (if they are open). This is really helpful, because I'll never get around to trying out all the different variations that are possible.

 

joyce
January 24, 2008

I always make your original artichoke recipe from your first cookbook...this revised one sounds healthier...must try next time =)

 

Josephene Kealey
January 25, 2008

I made this yesterday evening for guests. It turned out rather nicely, but I think it could do with more spicing...? Something more piquant. Roasted hot peppers came to mind, to blend into the mixture. A wonderful alternative to those highly fat artichoke dips available in-store.