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Hot artichoke dip is creamy and cheesy with mild undertones of garlic. It is a favorite appetizer that can be served at holiday parties, celebrations or dinner parties.
Artichokes are high in fiber, low in fat and packed with vitamins, minerals and antioxidants. They are mild in flavor and the centerpiece in this dip along with romano cheese and garlic.
A variety of dippers can be served with this dip such as crackers, pita chips, celery and carrot sticks and the list goes on. Give it a try at your next party.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Artichoke hearts, whole or quartered – I used Cento quartered artichoke hearts.
- Fat free ricotta
- Plain fat free yogurt, thickened
- Light Miracle Whip
- Grated romano cheese
- Garlic powder
Making the Dip
- The night before making the dip, place the yogurt in a coffee filter lined strainer that is sitting inside of a bowl. Cover the strainer with plastic wrap and refrigerate over night.
- The next day the yogurt will have thickened considerably.
- Place the thickened yogurt, ricotta and light Miracle Whip into a mixing bowl. Thoroughly mix these ingredients together.
- Add the grated romano cheese and garlic powder to the bowl and mix to incorporate them into the dip base.
- Drain the can of artichoke hearts and squeeze as much moisture out of them as possible. Use a food processor to finely chop the artichoke hearts.
- Add the chopped artichoke hearts to the dip base and mix together. Taste and add more garlic powder if it is needed.
- Transfer the dip into a casserole dish and pop into the oven to bake.
- Remove from the oven and let cool slightly. Serve the dip while warm.
Serving Ideas
- Artichoke dip is a hit when served on game day or as “finger food” at birthday or holiday parties.
- It is a great appetizer to serve at dinner parties, holiday dinners or barbecues.
- Pita chips, naan bread, crackers, french bread slices, or veggies such as carrot or celery sticks all work well as dippers with this recipe.
- If you need to watch points, Good Thins corn and rice crackers work well. You can also make your own crackers from low carb flour tortillas or lavish bread.
WW 0 pt per Tbsp, 1 pt per 4 Tbsp, 7pt per 24 Tbsp (whole recipe)
Servings: 24 Tbsp
Calories: 18kcal
Equipment
- food processor
Ingredients
- 1 can artichoke hearts, 14 oz
- ½ c fat free ricotta, Gilbani
- ¾ c plain non fat yogurt, Giant brand
- 2 tbsp light Miracle Whip
- ⅓ c grated romano cheese
- 1 tbsp grated romano cheese
- ¾ tsp garlic powder
Instructions
- The night before making the dip, put the plain fat free yogurt into a coffee filter lined strainer that is set inside of a bowl. Cover the strainer with plastic wrap and refrigerate over night to remove liquid from the yogurt.
- Preheat the oven to 350℉.
- Remove the thickened yogurt from the coffee filter and place in a bowl.
- Add the fat free ricotta and light Miracle Whip to the yogurt and mix thoroughly.
- Add the romano cheese (⅓ c plus 1 tbsp) and garlic powder to the dip base and mix together.
- Drain the can of artichoke hearts. Squeeze as much moisture out of the artichoke hearts as you can. Place them in a food process and chop them.
- Add the chopped artichoke hearts to the dip base and thoroughly incorporate them. Taste the dip and add more garlic powder if you think it is needed.
- Transfer the dip to a baking dish or casserole and place in the oven to bake at 350℉ for 30 min.
- Remove the dip from the oven and let cool for 10 - 15 min before serving.
- Serve with dippers of your choice.
- Refrigerate any leftovers. Heat leftovers in the microwave slowly.
Notes
Parmesan cheese can be substituted for the romano cheese but it is not as robust in flavor.
Nutritional Data for 4 tbsp of Dip
Calories 72 kcal, Fat 2 g, Sat. Fat 1.2 g, Carb. 7.2 g, Fiber 1.2 g, Total Sugar 4 g, Protein 4.8 g, Sodium 328 mg
Nutrition
Serving: 1Tbsp | Calories: 18kcal | Carbohydrates: 1.8g | Protein: 1.2g | Fat: 0.5g | Saturated Fat: 0.3g | Sodium: 82mg | Fiber: 0.3g | Sugar: 1g
Tried this recipe?Let us know how it was!
My stars, this recipe looks so good and so decadent I’d feel like I was at a fancy restaurant. I’ll pick up the ingredients this week and cook it up this weekend and let y’all know how it is. Can’t wait to try it.