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Crispy Artichokes with Greek Yogurt Herb Dip

Updated: Dec 12, 2023

I don't know if Jenn will agree with me, but I think this recipe was my favorite out of all five recipes on our holiday dinner menu. These are our Crispy Artichokes and Greek Yogurt Herb Dip and they are phenomenal. Artichokes are an undervalued vegetable, yet they are packed full with flavor and nutrients. They are a great source of fiber (helping digestion), great source of magnesium, vitamin C, and potassium. Who knew these little things can support your immune health, digestion, muscle and heart health? Thankfully they are also in season so they are going to be even more nutrient dense.

Now enough of the nutrition - this appetizer is so flavorful since we did pair the crispy artichokes with the Greek yogurt herb dip. This dip is so refreshing and pairs so well with the crispness and bitterness of the artichokes. It's a blend of Greek yogurt, olive oil, lemon, fresh cilantro, fresh dill, and garlic. It's an earthy and fresh dip!

The best part is that this dip can be used for so many other foods - you can save it and use it as a dressing for salads or nourish bowls too. So in case you do have some leftover after the holiday get-together, save the rest and use it later in the week. We are all about decreasing our food waste, which is why we tried to use similar ingredients in each recipe! Make this for your holiday party or again, make it for yourself one day when you want a fun and delicious snack. No matter who you make it for, it'll be so enjoyable. Let's get to it.

Yields: 4

Portion: -

Prep time: 15 minutes

Total time: 40 minutes

This recipe is gluten free and vegetarian.




2 15oz cans artichokes, drained

1-2 tbsp extra virgin olive oil

Salt, black pepper, garlic powder to taste

Greek Yogurt Herb Dip

16oz plain Greek yogurt

1 tbsp extra virgin olive oil

2 tbsp lemon juice

½ cup fresh cilantro leaves

3 sprigs fresh dill

2 garlic cloves

Salt & black pepper to taste



1. Bake the artichokes: preheat the oven to 400. Once artichokes are drained, pat dry them with a paper towel and chop them into halves. Add them to a baking sheet and drizzle on olive oil. Season with salt, black pepper, and garlic powder to taste. Bake until crispy.

2. Blend the dip: grab a food processor and add all ingredients in. Puree until you reach even and thick consistency. Add more olive oil if too dry. Taste test for salt. Add if needed. Blend again.

3. Serve: grab a small bowl and serving plate. Add the dip into the small bowl and the baked artichokes onto the plate. Plate them as seen in the photo above. Garnish with fresh dill if you like. Enjoy!


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