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A healthier - but still yummy Artichoke dip?

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  • Bazel Dec 15, 2009 02:43 PM
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I really like ooey-gooey artichoke dip that is essentially 1 cup mayo, 1 cup parm cheese and canned chopped artichokes baked until bubbly.

Any ideas for an equally yummy artichoke dip that’s a little healthier?

Bz

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  1. Sub reduced-fat cream cheese and non-fat yogurt for the mayo, about 3 oz cream cheese to 5 oz yogurt, use reduced fat Parmesan (although I'd stick with the real thing, reduced fat cheese is meh,) artichoke hearts (I like frozen ones better than canned,) and fresh spinach, chopped, blanched and squeezed dry. You could use frozen spinach as well. Or skip the spinach, but it does add a healthier element.
    Combine and bake in the usual manner until browned . Pretty ooey-gooey in my book.

    1 Reply
    1. re: bushwickgirl

      you could also use 0% Total or Greek yogurt to substitute for some of the mayo... still has a nice thick mouth-feel. and substitute Brewer's Nutrtional Yeast for some, if not all, of the parmesan cheese.

    2. what's healthier than fat and veggies? Dip veggies instead of chips if you want it healthier, I say. :-)

      1. I'm not one for low fat versions of anything, like low fat cheese or low fat cream--I don't like the artificial tastes. You can braise artichokes and then pan roast them before pureeing them with a little olive oil, a little roasted garlic, thyme and lemon. A tiny grate of a delicious parmigiano reggiano over the top and fried parsley would be great. fayefood.com

        2 Replies
        1. re: fayehess

          Nice idea about braising the artichokes and/or pan roasting them first but you need a creamy base of some sort to make a true artichoke dip. Otherwise you just have a flavorful artichoke puree, which would be great on pasta, or with bread or veggies, but if it's the dip you're craving, you just have to go for it.

          FYI: There's normally nothing artificial in reduced fat cream cheese, it's just less fat, along with natural stabilizers/emulsifiers functioning as fat replacers, such as carageenan, logust bean, guar, carob bean and xanthan gum. These gums come from natural sources, are "safe" to eat and are actually a good source of soluable/insoluable fiber. Most commercial brands of full-fat cream cheese, like Philadelphia, contain certain amounts of the same gums.

          Read reduced-fat cream cheese labels and pick the one with the least various types of gums and the lowest amount of sugar. If using the full-fat variety, for eating straight on a bagel or whatever, look for no gums in the ingredients list; most likely a non-commercial or natural brand will not contain any. Watch for extra sugar and artificial ingredients in no-fat cream cheese; I personally avoid this product, if not just for the lousy taste. Be advised that when baking, lack of stablizers/emulsifiers in cream cheese can result in recipes for cheesecakes or frostings not setting correctly. You'll need to adjust your recipe accordingly.

          I use low-fat cream cheese rather than full fat, with the exception being for cheesecakes, but never use low fat cheese of any other type. I can't stand no-fat sour cream, awful stuff, with a decidely sour cream-less flavor and "extra" ingredients I don't want, but the reduced-fat version is ok in flavor and texture, IMO.

          Vegetable gums info:
          http://www.gumtech.com/support/FAQ.php
          A reduced fat taste test, try it yourself at home:
          http://lowfatcooking.about.com/od/low...

          1. re: fayehess

            I'm with you; I use real, unadulterated fats and substitute veggies for bread and chips to make dips healthier. Healthy is one of those words with a million subjective interpretations, always a challenge in threads like these.