Saturday, January 19, 2008

Hot Artichoke Dip

December 2014: One of Aexandra's preferred d'oeuvres, I had not made this in a long time, but her Christmas visit inspired me to try it again. Used the designated amount of yogurt but less mayonaise (about 1 1/2T) and cooked until it was brown and bubbly (sorry, in eagerness to serve, I forgot photo.)  No leftovers.

 Preheat toaster oven or oven to 350 degrees F.


1 14oz can artichokes, rinsed, drained well and chopped into small pieces
1/3 c non-fat plain yogurt
1/3 c mayonnaise (I use Spectrum’s light canola mayo)
1 T lemon juice

Place in shallow, ovenproof dish (with an area of about 32 sq in) and sprinkle with:

Parmesan cheese

Bake in 350 degree F oven, approximately 20 minutes or until bubbly and slightly browned on top. Serve with pita chips, krackle bread, Ak-Mak or other crackers.

March 2017:  Have also made with all yogurt (no mayo) with success.  But found out the hard way (should have figured this out beforehand)  that  Greek yogurt does not work as well.

Reviewed 5/17/17

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