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Ingredients
1 garlic clove
6 large, cooked artichoke hearts
Juice of one lemon
1 cup yogurt cheese
2 teaspoons lemon juice
½ teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
Nutritional analysis per serving (4 servings)
31 grams carbs; 10 milligrams cholesterol; 186 calories; 2 grams saturated fat; 4 grams fat; 14 grams fiber; 554 milligrams sodium; 14 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all of the ingredients, except 2 teaspoons of lemon juice, in the bowl of a food processor or blender. Process until smooth. Adjust the seasoning with additional lemon juice. Season with salt and pepper to taste. Serve with crackers, crudites or pita bread. Can be used as a dressing for chicken salad when extended with additional lemon juice or mayonnaise.
Private Notes
Comments
What is yogurt cheese?!
This recipe was from a longer article that gave the recipe for yogurt cheese followed by many recipes for dips using the cheese. Yogurt cheese is essentially strained yogurt. The exact recipe for it is available separately in NY Times Cooking.
I used Greek yogurt with an herbed ricotta. This was a bit runnier than I wanted, next time I’ll add less of the yogurt mixture.
I used a blend of Greek yogurt and cream cheese with a little milk added....worked well.
Too much lemon juice and not enough garlic.