Baked Artichoke Dip with Fontina Cheese

Baked Artichoke Dip with Fontina Cheese

Baked Artichoke Dip with Fontina Cheese
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 type: Appetizer
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.
  • 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.


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