Grab your friends and your Etta B party platter — it’s time to get this gathering started! My rich but healthy artichoke dip takes center stage on this five-section serving piece, allowing for a variety of dippers and dunkers. Raw jicama sticks, celery, and garlicky crostini are pictured — you could also offer endive, pita chips, even peppers! My key to a healthy dip is 0% fat Greek yogurt. It offers an indulgent and smooth texture without the carbs or fat grams.. We could all use some balance this time of year, eh? Scroll, bake, and enjoy.
Serves 8
1 15-ounce can artichoke hearts, drained and coarsely chopped
1 cup nonfat Greek yogurt
2 cloves garlic
Salt + pepper
1/2 teaspoon onion powder
1/2 cup grated parmesan, divided
1/2 cup shredded part-skim mozzarella, divided
1/4 teaspoon red pepper flakes
1 . Preheat oven to 400 degrees. Grease a small baking dish with cooking spray. Combine all ingredients in a small glass bowl except 1/4 cup parmesan + 1/4 cup mozzarella.
2. Transfer dip ingredients to baking dish and spread. Top with reserved parmesan and mozzarella.
3. Bake until bubbly and golden brown, about 25 minutes. If desired, turn on the broiler for the final 3 minutes. Serve alongside crostini, raw vegetables, or pita chips.
