Baked Artichoke Dip with Fontina Cheese
Copyright Toby Amidor, The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day. Grand Central Publishing, 2014. Photo courtesy of Hollan Publishing.
Recipe type: Appetizer
  • 1 clove garlic
  • 2 (13.75 ounce) cans artichoke hearts
  • 2 scallions
  • ¼ cup nonfat plain Greek yogurt
  • ¼ cup light mayonnaise
  • 1-1/2 ounces Fontina cheese, shredded (6 tablespoons)
  • 1 teaspoon fresh lemon juice
  1. Preheat the oven to 425-degrees F.
  2. Mince the garlic. Rinse, drain, and coarsely chop the artichoke hearts. Finely chop the scallions, both white and green parts.
  3. In a medium bowl, combine the yogurt, mayonnaise, 3 tablespoons of the shredded cheese, the lemon juice, and the garlic. Add the artichokes and scallions, and stir to combine.
  4. Place the yogurt mixture in an ovenproof bowl or ramekin, and sprinkle the remaining 3 tablespoons of shredded cheese evenly on top. Bake until the cheese is golden and bubbling, 30 minutes.
  5. Remove from the oven and serve warm.
Nutrition Information
Serving size: ¼ cup Calories: 62 Fat: 3g Saturated fat: 1g Trans fat: 0g Carbohydrates: 5g Sugar: 1g Sodium: 259mg Fiber: 3g Protein: 3g Cholesterol: 7mg
Recipe by Toby Amidor Nutrition at