Artichoke Jalapeño Dip

Your new favorite healthy version of this crowd-pleasing appetizer.

Artichoke Jalapeno Dip Plate
 Judy Barbe

Artichokes can be a bit intimidating to prepare by hand, but a few canned artichoke hearts makes this recipe easy. Greek yogurt saves the day in this spicy dip and provides 6 grams of muscle-building protein per ¼ cup, while some jalapeños add a flavorful kick that ensures this recipe will punch way above its calorie count.

Nutrition Information (per ¼ cup serving)

Calories: 48, Protein: 6 grams, Fat: 1 grams, Carbs: 3 grams, Sugar: 2 grams

Recipe and photo by Judy Barbe, R.D., author of Your 6-Week Guide to LiveBest

Prep time

15 min.

  • 1 1/2 cups nonfat plain Greek yogurt
  • 1 cup chopped canned water-packed artichoke hearts, drained, patted dry
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp jalapeno, minced
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper

In a medium bowl, mix all the ingredients together. 

Cover and refrigerate a couple hours before serving.