This delicious dip is a healthy alternative to the usually cream or mayo-based classic dip that appears at parties. Plus, unlike many dips, this artichoke dip is fully cooked, making it a good snacking choice if on an immunosuppressed diet. This dish is great at room temperature or hot out of the oven. It also makes for a tasty, creamy side for broiled fish or chicken.

4 servings

10 ingredients

20 min prep

  • 1 (14 ounce) can artichoke hearts
  • 1 tablespoon olive oil
  • 3 cloves garlic, peeled and smashed
  • 2 cups loosely packed fresh baby spinach or 1 cup frozen spinach, thawed
  • ½ cup canned cannellini beans, drained and rinsed
  • ¼ cup Greek yogurt
  • ¼ teaspoon salt
  • 1 teaspoon lemon zest
  • ¼ cup Parmesan cheese, grated
  • 2 tablespoons breadcrumbs

  1. Preheat the oven to 375 degrees.
  2. Drain the artichoke hearts. Roughly chop two of the hearts. Keep separate from the whole hearts and set aside.
  3. Heat oil in a skillet over medium-high heat. Add the garlic and cook just until it begins to turn golden. Add the spinach. Stir and cook for 1 minute. Turn off the heat.
  4. Drain the artichoke hearts. Roughly chop two of the hearts. Keep separate from the whole hearts and set aside.
  5. Top with grated Parmesan and breadcrumbs. Bake until golden and bubbly, about 35 minutes. Serve hot with whole-wheat bread or crackers.
Nutrition Facts (per serving)

Calories: 186; Fat: 7g; Saturated Fat: 3g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 3g; Carbohydrates: 22g; Sugar: 2g; Fiber: 8g; Protein: 11g; Sodium: 414mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Researchand the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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