Curried Artichoke Dip

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Frozen artichokes are usually of excellent quality and are very convenient to use. Cooking the curry powder for a minute or two takes away the harsh edge of the spice and adds a mellow flavor to this colorful and zesty dip. Serve with an attractive array of prepared raw vegetables, your favorite chips or crackers. You can make the dip up to 2 days ahead of time, and refrigerate it in a covered container.

  • ServingServings

Ingredients

  • 2 Tbs. unsalted butter
  • 1 medium-sized onion, minced
  • 1 large celery stalk, finely chopped
  • 2 tsp. mild curry powder
  • About 2 1/4 cups frozen artichoke hearts, thawed and dried
  • 2 Tbs. low-fat plain yogurt
  • 1/4 cup low-fat mayonnaise
  • Salt and freshly ground black pepper to taste

Preparation

  1. Melt butter in a large saucepan over medium-high heat, and add onions and celery. Cook, stirring often, until completely softened, for about 5 minutes. Add curry powder, and cook for 2 minutes more. Stir in artichoke hearts, and remove from heat. Cover, and set aside until cooled.
  2. Put artichoke mixture into a food processor, and process, scraping down sides of container as necessary, until artichokes are thoroughly chopped. Transfer mixture to a bowl, and stir in yogurt and mayonnaise. Season with salt and pepper. Cover, and refrigerate until chilled, for at least 2 hours. Alternatively, refrigerate for up to 2 days.

Nutrition Information

  • Serving Size: MAKES ABOUT 1 CUP
  • Calories: 60
  • Carbohydrate Content: 5 g
  • Cholesterol Content: 10 mg
  • Fat Content: 1 g
  • Fiber Content: 2 g
  • Protein Content: 1 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 70 mg
  • Sugar Content: 2 g