Brown's Artichoke Asiago Dip |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 16 |
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This artichoke asiago dip is made with greek yoghurt instead of mayonnaise and sour cream, which seriously cuts the fat content and makes it safe for those with egg allergies. Ingredients:
250 g greek yogurt |
1 garlic clove |
398 ml canned artichoke hearts, drained |
1 cup asiago cheese |
2 teaspoons basil |
1/2 teaspoon hungarian paprika |
Directions:
1. Blend garlic, artichoke hearts, basil, and hungarian paprika in a food processor until finely chopped.
2. Add the yoghurt and cheese, process until well mixed.
3. Pour into an oven proof dish and bake for 25 minutes at 350°F.
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