Gluten Free Artichoke Dip made with Greek Yogurt

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


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.


  • 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


  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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