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.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • 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

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

    Linda
  • Healthy artichoke dip? You're amazing, Heidi.

    Michelle
  • 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....

    The Secret Ingredient
  • Looks and sounds delicious!

    laura
  • 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?

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

    JEP
  • 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.

    RookieMom Heather
  • 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.

    tara
  • Those mini cocottes are PRECIOUS. I want.

    Maggie
  • 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!

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

    Lori
  • 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!

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

    Dee
  • 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!

    Debbie
  • 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??

    Vic
  • 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.

    Candy
  • 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!

    Chuck
  • 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!

    BeckyAndTheBeanstock
  • 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!

    Lidia
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