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“This artichoke asiago dip is made with greek yoghurt instead of mayonnaise and sour cream, which seriously cuts the fat content and makes it safe for those with egg allergies.”
READY IN:
35mins
SERVES:
8
YIELD:
1 batch of dip
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend garlic, artichoke hearts, marjoram, salt, and Hungarian paprika in a food processor until finely chopped.
  2. Add the cheese and a couple tablespoons of the yoghurt, process until well mixed.
  3. Pour into an oven proof dish, stir in remaining yoghurt.
  4. Bake covered for 25 minutes at 350°F.

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