Ingredients
2 (14-ounce) cans water-packed artichokes, well drained
4 ounces organic silken tofu
3 large cloves garlic
1/3 cup Parmesan cheese, freshly grated
2/3 cup plain (or Greek) yogurt
1/4 teaspoon fine grain sea salt, or more to taste
pinch of cayenne pepper
more Parmesan to sprinkle on top
Description
An Updated, Healthier Version Of My Favorite Artichoke Dip Recipe. Artichokes Pureed With Yogurt, Tofu, Parmesan Cheese, And Garlic And Baked Until Golden.
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