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.

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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

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

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!

Amy

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

Olga

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.

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!

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?

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

Carol

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

Susan

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!

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!

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!

Mrs Redboots

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!

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!

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.

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.

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.

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

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

L

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

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