Baked Artichoke Dip {Mayonnaise-Free} and Baked Pita Chips

I'm not huge into bar food or greasy appetizers, but spinach artichoke dip - yes, please. Hot, ooey gooey cheesy dip with chunks of artichoke and gobs of mayo and sour cream - sinfully good. Not good for you, unfortunately. Because while I'm sure it's fine in moderation, I have a hard time being moderate around hot artichoke dip. I had some artichoke hearts hanging out in my freezer and thought about how good they'd taste baked into a hot, cheesy dip, and then decided to try the baked artichoke dip from 101 Cookbooks in lieu of the usual cheesy hot mess. Made with silken tofu, Greek yogurt, and a bit of Parmesan, this dip sounded good, but I wasn't sure if it would be good enough to fool The Mr. into actually eating it (he has an aversion to foods masquerading as other foods, but that's another story entirely). It fooled him! Win! It was so good - we ate it for lunch 3 days in a row. We dipped into this hot, gooey dip with homemade whole wheat pita chips (super easy and way cheaper than the bagged kind) and it wasn't until I mentioned the "secret ingredient" for the third time that The Mr. finally asked - and I got to chant, "It's tofu! It's tofu!" and dance around triumphantly while he grimaced at me. And then took another bite. Ha! And to my mayo-hating sister (and all the other mayo-haters out there) - TRY THIS DIP. 

I made a few little changes to cut down on the salt a bit - although the canned artichoke hearts are drained and you can rinse them, they're still saltier than the frozen bagged kind (which have no added salt whatsoever). If you can find no-salt-added canned artichoke hearts that would work, but I think our dip was plenty salty from the cheese, and I'd even use all frozen 'chokes next time instead of canned. 

Baked Artichoke Dip {Mayonnaise-Free}

adapted slightly from 101 Cookbooks

Ingredients:

  • 1 (14 ounce) can artichoke hearts, drained
  • 1 (12 ounce) bag frozen artichoke hearts, thawed and drained
  • 4 ounces silken tofu
  • 3 cloves garlic, smashed
  • 1/3 + 1/4 cup freshly grated Parmesan cheese
  • 2/3 cup 0% Fage Greek yogurt (or any nonfat Greek yogurt)
  • 1/4 tsp kosher salt
  • pinch of cayenne pepper
  • freshly ground black pepper
Instructions:
  1. Preheat oven to 350 degrees. Lightly spray a 2 qt baking dish with cooking spray. Take about 1/2 cup of your artichoke hearts and set aside - you'll chop these up and use them later. 
  2. In a food processor, pulse the artichoke hearts, tofu, and garlic until desired consistency (I like mine on the verge of being smooth but with small chunks, but feel free to puree until smooth if you prefer it that way).
  3. Separately, on a cutting board, roughly chop the reserved 1/2 cup of artichoke hearts. I like some chunks in my dip, so if you prefer a smoother dip, omit this part and just dump all of the 'chokes into the food processor.
  4. Whisk together the Greek yogurt, 1/3 cup Parmesan cheese, salt, cayenne, and pepper (to taste). Stir in the artichoke puree and chopped artichokes and mix well until combined. 
  5. Pour the mixture into your baking dish and sprinkle with the reserved 1/4 cup of Parmesan.
  6. Bake uncovered for 35-45 minutes, until the dip is heated through and the cheese is browned and bubbling. 

Baked Whole Wheat Pita Chips

Ingredients:

  • 1 package of whole wheat pita (my package came with 5 pitas, but just adjust the rest of the recipe to accommodate how much pita you have)
  • 1 1/2 Tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Instructions:

  1. Preheat your oven to 350 degrees and line a rimmed baking sheet with tinfoil. 
  2. Cut the pitas into halves, than halve again, and then again - you should get 8 little triangles from each whole pita. 
  3. In a large bowl, gently toss the pita triangles with the olive oil until evenly coated - use your hands. Dump the pita onto the baking sheet and arrange in a single layer. Sprinkle the salt and pepper evenly over the pitas.
  4. Bake for 7 minutes, then flip the pita triangles over (I used tongs) and bake for another 7 minutes, until the pita is crispy and chip-like. 
  5. Once the chips have cooled a bit, I like to go in and separate each chip into two layers - I like my chips thin and crispy, and this way you get twice the volume of chips from the pitas as well. You can do this before you bake the pita, if you like, but I find the chips don't get as crispy this way (no idea why, may have been a fluke). 

Now the lyrics to Tootsee Roll are in my head, but yeah, go ahead and dip!

 

 

Find similar recipes at Feastie:

Baked Artichoke Dip Recipe from 101 Cookbooks
Healthier Spinach Artichoke Dip from Simply Happenstance
Cheesy Baked Spinach Artichoke Dip from Everyday Maven
Whole Wheat Garlic Parmesan Pita Chips from Good Life Eats
Recipe Big-Hearted Macaroni Cheese With Artichokes Best Healthy Casseroles Contest from The Kitchn

Comments

.... a couple of years ago when I tried this dip for the first time! There is a sad story behind it, though. The very first time I made it, I was going to take it to a dinner party, but made the whole thing and forgot it over our counter... major bummer!

we came back from the party and placed it in the freezer - a couple of weekends later I finally baked it for us. Delicious indeed! No one will ever be able to tell there's tofu in it.

a great recipe! Thanks for reminding me of it...

Nice blog . I love the recipe you mention . please keep updating.

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