Artichoke Pesto Dip with Greek Yogurt

Artichoke Pesto Dip baked up and ready to eat.

Artichoke Pesto Dip with Greek Yogurt

Sara Walkenbach

Creamy goodness baked to perfection in this 5-ingredient dip. This artichoke pesto combo also works great as a chicken topper or mixed in with pasta for a delightfully rich dinner.

5 from 1 vote

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Prep Time 10

Cook Time 45

Total Time 55

Course Appetizer

Cuisine American, American Italian

Servings servings

Calories 174 kcal

Ingredients

1 can Artichoke Hearts drained and chopped
8 oz Plain Greek Yogurt 2% or 5%
4 oz Parmesan Cheese grated
4 oz Cream Cheese softened
1/3 cup Pesto prepared
fresh cracked pepper, minced garlic clove, herbs optional

Instructions

Preheat oven to 350℉. Mix all ingredients together.
Scoop dip in oven safe dish and bake for 45 minutes or until golden brown on top.
Enjoy with fresh veggies, crackers, or chips.

Notes

Salt as needed, depending on the salt content of the pesto you use. With the pesto and parmesan that I use, I never feel like more salt is needed.

Nutrition

Serving: 1gCalories: 174kcalCarbohydrates: 4gProtein: 10gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 26mgSodium: 491mgPotassium: 32mgFiber: 1gSugar: 2gVitamin A: 526IUCalcium: 231mgIron: 0.2mg

Keyword 5 ingredient app, artichoke dip, artichoke pesto, artichoke pesto dip, baked appetizer, fresh veggie dip, pesto dip

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