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healthy sauce/dip for my steamed artichokes?

yum May 8, 2008 03:29 PM

anyone have a suggestion for my steamed artichokes instead of the usual mayo or aioli? I'm looking for something healthy and tasty. TIA

  1. c
    Canthespam May 10, 2008 09:42 AM

    Yogurt cheese (made from my homemade yogurt). I add herbs, garlic, a tad of wasabi mustard or or horseradish. You can also add lemon, chives, etc.. let it sit for a half hour or so - and it's a great dip for veggies or artichokes. I also buy 'salad sprinklings' or maybe they are called 'salad seasonings' from the bulk bins at Rainbow Grocery, but I'm sure all bulk herb stores carrying something similar. I LOVE mayo, but it was
    easy to give up for the yogurt cheese I use it on sandwiches too and in place of cream cheese on bagels.

    You can buy yogurt, fat free or otherwise, drain it through a Malita plastic coffee filter, with a paper (?) insert, over a small jar overnight and voila, yogurt cheese. It keeps in the fridge for a week or so, if it lasts that long. A tablespoon is great in a fruit smoothie too.

    1. rcallner May 10, 2008 09:35 AM

      Have you ever tried artichokes with just a small bowl of very very good salt (like Maldon salt) to lightly dip each leaf and touch the hearts? A good salt sets off the natural sweetness of the artichoke and the flavor really livens up.

      Any good vinaigrette is a tasty/healthy option, too.

      1. s
        SSqwerty May 10, 2008 09:09 AM

        Lowfat sour cream with roasted garlic squeezed into it.

        1. l
          lgss May 9, 2008 03:47 PM

          a mixture of maple syrup, mustard, and tamari

          1. d
            DGresh May 9, 2008 03:25 PM

            yogurt with minced garlic and lemon. I like it just as much as melted butter which was my "younger days" dip

            1. Sam Fujisaka May 9, 2008 12:18 PM

              My last two: homemade yogurt with bit of olive oil, salt, pepper; and a bit of grated Pecorino Romano dissolved (just stir together) in lemon juice.

              1. leanneabe May 9, 2008 11:53 AM

                If you like the creamy dip, you could cut the fat by replacing half the mayo/aioli with low-fat yogurt. My new dip is mayo, yogurt, and mustard and I swear I don't miss the extra mayo.

                1. perk May 9, 2008 10:57 AM

                  dijon and dill.

                  1. k
                    katecm May 9, 2008 07:49 AM

                    I like a mixture of melted butter and lemon juice. Yes, it's butter, but since it is so thing, you don't get that much on each leaf, plus the lemon cuts the fat and adds a ton of flavor.

                    1 Reply
                    1. re: katecm
                      Candy May 10, 2008 09:54 AM

                      There is nothing unhealthy about butter.

                    2. t
                      torty May 8, 2008 04:42 PM

                      I just had mine with a hot/sweet mustard. Took a tablespoon of homemade peach jam (any flavor will work, or honey), two tablespoons of dry mustard and 2 of Dijon mustard. Thinned with brown rice vinegar (any vinegar you like). Let rest. I really enjoyed it. You are just barely dipping as opposed to dunking.

                      1. l
                        lgss May 8, 2008 03:46 PM


                        1. Antilope May 8, 2008 03:45 PM


                          1 Reply
                          1. re: Antilope
                            Antilope May 9, 2008 12:42 PM



                            16 ounces (2 cups) thick Greek yogurt
                            4 to 10 cloves of garlic, finely chopped
                            1/2 cup diced or grated cucumber (Kirby or "English")
                            1 tablespoon olive oil
                            2 teaspoons lemon juice


                            Prepare garlic and cucumber in advance. Combine the lemon juice and olive oil in a mixing bowl. Fold in the yogurt slowly. Make sure to mix the yogurt completely with the oil. Add garlic to taste, then and the cucumber.
                            Stir until well mixed. Serve well chilled.

                            Yield: about 2 1/2 cups

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