• Melinda O'Malley Keckler

Grilled Artichoke Dip

Updated: Dec 10, 2019

A jar of grilled artichoke hearts is the hit of the show here and makes this creamy and (somewhat) healthier alternative to most dips something really special. Packed with flavor and texture, this impressive appetizer goes well with cucumber slices, carrots or your favorite crackers. Best part of all, this is a breeze to make in the microwave.




Grilled Artichoke Dip

By: Melinda Keckler, Crinkled Cookbook


1 cup freshly grated Parmesan cheese

2/3 cup fat free plain Greek yogurt

1/2 cup sour cream

1/4 cup mayonnaise

2 cloves garlic, pressed and minced

1 12-ounce jar grilled artichoke hearts, drained, sliced and chopped


In a medium bowl, stir together the first five ingredients. Heat at high power for 1 minute, then gently stir in artichoke hearts. Continue heating about 2 more minutes or until heated through, stirring every 60 seconds.


Makes 2 cups.


I've made this dip so many times I can't possibly count how often I've served it. It's inspired by a recipe from the Healthy Homestyle Cooking cookbook, 1994.


A couple cloves of fresh garlic and generous chunks of artichoke hearts make this a standout dip during any appetizer round.






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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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