Healthy Recipe: Light and Creamy Artichoke Dip

Hot, gooey artichoke dip is a reliable party-pleaser. This version, lightly adapted from Martha Stewart’s website, delivers just as much satisfaction without any guilt. Just whirl everything together in the food processor or blender and you’re good to go. Plain Greek yogurt — full-fat or no-fat — stands in for the mayo; the reserved marinade from the artichokes supplies seasonings and tang; a few anchovies (or anchovy paste) give it a boost of umami; and a generous handful of parsley brightens up the mixture. -- Susan Puckett

Ingredients

·         1 jar (12 ounces) marinated artichoke hearts

·         3 anchovy fillets in oil, or 1 ½ teaspoons anchovy paste

·         1/3 cup lightly packed flat-leaf parsley leaves

·         1 ¾ cups plain Greek yogurt

·         ¼ cup extra virgin olive oil, plus more for drizzling

·         Salt and freshly ground pepper

·         Pita chips, crudites, or crackers for serving

Instructions

1.      Drain the artichokes, reserving 3 tablespoons of the marinade.

2.      Place the drained artichokes, reserved marinade, anchovies (or paste), and parsley in a food processor container and pulse until the parsley is finely chopped.

3.      Add the yogurt, oil, 1 teaspoon of salt, and a few grindings of pepper and pulse a few more times to combine.

4.      Transfer to a serving bowl. Taste for seasoning, adding a little more salt and pepper if desired. Drizzle with the reserved oil and serve with chips or crudites.

Susan Puckett is an Atlanta-based food writer and cookbook author.