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Steam-Baked Lightened-Up Artichoke Dip

Name: Steam-Baked Lightened-Up Artichoke Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 (16-oz) can of quartered artichoke hearts in water, drained; 0.5 cup of 2% Greek yogurt; 0.5 cup of light mayonnaise; 4 oz of Neufchâtel cheese; 2 cloves of garlic, peeled; 8 oz of frozen spinach, thawed, squeezed dry, and chopped; 0.67 cup of grated Parmesan cheese, divided; 0.75 tsp of kosher salt; 0.25 tsp of freshly ground black pepper; 0.13 tsp of ground cayenne; 1 small of lemon, halved, for serving; 1 Tbsp of drained capers, for serving; 0 of Minced fresh chives, for serving; 0 of Chopped fresh basil leaves, for serving; 0 of Bread, for serving

Carlene Thomas RDN

November 17, 2021

Topped with fresh lemon and herbs, this lower-calorie, lower-fat version of artichoke dip is still packed with flavor. Both creamy and chunky, it’s perfect for spreading onto bread or using as a veggie dip. This dip is a great recipe for your Anova Precision Oven since the steam feature keeps the inside creamy!

Serves

Prep Time

00:10

Cook Time

00:30

5 (1)

248

Ingredients

1 (16-oz) can

quartered artichoke hearts in water, drained

½ cup

2% Greek yogurt

½ cup

light mayonnaise

4 oz

Neufchâtel cheese

2 cloves

garlic, peeled

8 oz

frozen spinach, thawed, squeezed dry, and chopped

⅔ cup

grated Parmesan cheese, divided

¾ tsp

kosher salt

¼ tsp

freshly ground black pepper

⅛ tsp

ground cayenne

1 small

lemon, halved, for serving

1 Tbsp

drained capers, for serving

Minced fresh chives, for serving

Chopped fresh basil leaves, for serving

Bread, for serving

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 35%

Temp: 350°F

Heat: Rear

2. Pureé

Add half of the artichoke hearts, the yogurt, mayonnaise, Neufchâtel cheese, and garlic to a food processor and pulse until smooth, scraping down the sides of the food processor, as needed, with a rubber spatula. Transfer to a medium bowl.

3. Finish Dip Mixture

Roughly chop the remaining artichokes and add to the bowl. Add the spinach, half of the Parmesan, and the salt, pepper, and cayenne. Fold to mix well.

4. Add to Baking Dish

Transfer to an 8-inch square baking dish and spread in an even layer.

5. Bake

Rack

Transfer to the oven and bake until bubbly, about 25 minutes. Remove from the oven.

Sous Vide Mode: Off

Steam: 35%

Temp: 350°F

Heat: Rear

00:25 Timer

6. Adjust the Oven for Browning

Rack

Sous Vide Mode: Off

Steam: Off

Temp: 350°F

Heat: Top

7. Add Remaining Cheese

Sprinkle the dip with the remaining Parmesan.

8. Brown

Rack

Return to the oven and bake until golden brown, about 5 minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 350°F

Heat: Top

00:05 Timer

9. Top and Serve

Squeeze the lemon over the dip and top with the capers. Garnish with chives and basil. Serve with bread.