Healthy Artichoke Dip with Corn, Cayenne and Parmesan Cheese
This fantastic healthy version of artichoke dip is made with non-fat Greek Yogurt, tofu and cayenne. Parmesan cheese and sour cream replace the usual mayonnaise. Slideshow: Party Dips
September 2013
Gallery
Credit:
© Phoebe Lapine
Recipe Summary
Ingredients
Directions
Make Ahead
The unbaked dip can be refrigerated overnight. Bring the dip to room temperature before baking.
Notes
One Serving: 180 cal, 5.5 gm fat, 3.2 gm sat fat, 20 gm carb, 2.9 gm fiber, 10.2 gm protein.
Serve With
Pita chips and raw vegetables.