Greek Yogurt & Artichoke Dip

I love artichoke dip but could sometimes do without the unhealthy factor that most mouthwatering, cheese and mayo induced dips contain. While I still make the unhealthy stuff from time to time, I decided that I wanted to try out a more kind to your body artichoke dip.

For this, I went with artichokes, greek yogurt and roasted red peppers as the main ingredients. Since red peppers have so much more flavor when they are roasted, I decided to roast them myself, along with some garlic. For the pepper, I cut it into quarters and placed on a baking sheet. On the same baking sheet, I also placed three cloves of garlic with skin on, coated in a little olive oil and wrapped in tin foil. I cooked both in the oven for about 30-35 minutes at 450 degrees. I toasted up a few Ezekiel tortilla chips to dip with and it was a perfect afternoon snack. Here is how I made the dip…

1 8.5 oz can of artichoke hearts
3 oz 0% greek yogurt (1/2 a small container)
3 cloves of garlic – roasted
1 red pepper – roasted
1/2 of a small shallot
garlic pepper to taste

combine all ingredients in food processor and blend to desired consistency

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Sprout & Pea

home cooking in an urban, organic, gluten-conscious kitchen

Greek Yogurt & Artichoke Dip

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