Artichoke and Herb Yogurt Dip


Makes 4 cups Approximate preparation time: 6 minutes, plus optional 2 hours for resting


No servings information available


  • 1 ounce Parmesan, cut into ½-inch cubes
  • 2 tablespoons fresh mint
  • ¼ cup fresh basil
  • ¼ cup fresh parsley
  • 2 jars (12 ounces) artichoke hearts
  • 16 ounces plain low-fat yogurt
  • ½ teaspoon lemon zest
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground nutmeg

Nutritional information

Nutritional information per serving (¼ cup):

Calories 41 (52% from fat) • carb. 3g • pro. 2g • fat 2g • sat. fat 1g • chol. 2mg • sod. 115mg • calc. 73mg • fiber 0g


  1. Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Process the Parmesan until finely chopped; remove work bowl and reserve. Add the fresh herbs to the work bowl; pulse to chop, about 5 pulses. Add remaining ingredients, including reserved Parmesan; pulse 5 times to combine, and then process until all ingredients are incorporated. Allow dip to rest at least 2 hours in refrigerator for flavors to develop. Remove from refrigerator ½ hour before serving.