Gluten Free Artichoke Dip made with Greek Yogurt

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We are taking some family members out for dinner tomorrow night, but wanted to serve an hors d’oeuvre before we leave for dinner. I needed to satisfy a gluten-free diet as well as a regular diet. I wanted to make a spinach dip, but wanted to use what I had in the house. Ah-hah! I had a can of artichoke hearts.That would do! It taste very yummy and it hasn’t even cooled yet. Give it a try!

UPDATE: I used the left-overs by warming it up and adding it to cooked gluten-free pasta.  What a wonderful artichoke pesto!  Its was wonderful!

Artichoke Greek Yogurt Dip

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Yield: Approximately 2 cups

Artichoke Greek Yogurt Dip

A gluten free artichoke recipe which may be served with fresh fruit, raw vegetables, crackers, or gluten free baguette slices.

Ingredients:

  • 14 oz. can artichoke bottoms (ensure they're gluten free)
  • 1 teaspoon olive oil
  • 1/3 cup chopped onion
  • 1 clove chopped garlic
  • 1/4 cup pine nuts
  • 1 teaspoon sweet basil, dried
  • 2/3 cup mozarella cheese
  • 1 cup non-fat Greek yogurt
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon sea salt

Instructions:

  1. Heat the olive oil in a small skillet.
  2. Add the pine nuts, onion and garlic and cook over medium-high heat, until the onion is translucent and the pine nuts start to turn a yellow color.
  3. Add the basil and cook for an additional minute.
  4. Add to food processor along with mozarella cheese and artichokes; blend until creamy.
  5. Add Greek yogurt and pulsate until thoroughly blended.
  6. Scrape into a bowl and chill in refrigerator overnight or for about 8 hours, allowing the flavors to infuse.
  7. Serve with crackers, raw vegetables, fresh fruit, grilled chicken strips or gluten free baguette slices.

3 Replies to “Gluten Free Artichoke Dip made with Greek Yogurt”

  1. Excellent blog very well laid out indeed. I wish mine were as good as yours. Keep up the good work! If I could have your 10% creativity I would be very proud.

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