Creamy Artichoke & Greek Yogurt Dip

Artichokes have a unique, earthy flavor that’s perfect for dips and spreads. This recipe transforms them into a creamy, nutrient-rich dip with Greek yogurt, fresh lemon, and a touch of dill-infused olive oil. A sprinkle of cumin adds depth, and balsamic vinegar brings a subtle sweetness that balances the tangy yogurt. With adaptable textures to meet various IDDSI levels, this artichoke dip can be safely enjoyed by everyone, from those with normal diets to people requiring texture modifications. It’s a versatile dish that can pair beautifully with pureed vegetables, soft crackers, or simply as a flavorful spread.

Creamy Artichoke and Greek Yogurt Dip

This creamy artichoke dip blends tangy Greek yogurt with dill-infused olive oil, balsamic vinegar, and lemon for a savory, herbaceous spread or sauce. With a smooth texture and easy adaptability, it’s perfect for texture-modified diets or anyone looking for a flavorful, veggie-forward dip.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 4

Course: Appetizer, Dips and Spreads, Snack

Ingredients Equipment Method Notes

Ingredients

  

• 1 can of artichoke hearts drained
• 1/2 cup Greek yogurt
• 1 tablespoon balsamic vinegar
• 1 tablespoon dill-infused olive oil
• 1 tablespoon lemon juice or 1 tablespoon lemon-thickened water for higher IDDSI levels
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Equipment

• Food processor or high-speed blender
• Measuring cups and spoons
• Spatula

Method

 

1. In a food processor, add the artichoke hearts, Greek yogurt, balsamic vinegar, and dill-infused olive oil. Blend until smooth. Adjust the texture with lemon juice or lemon-thickened water, adding as needed to reach your desired consistency.
2. Add the cumin, salt, and pepper, blending again until fully incorporated. Taste and adjust seasoning as desired.
3. For a garnish, drizzle a bit of dill olive oil and sprinkle a dash of cumin on top.

Notes

IDDSI Texture Modifications:

• Puree 4 (PU4): Blend all ingredients until completely smooth, serve on a plate with “bites” of the dip with a pregelled pretzel, cracker, or a favorite vegetable puree like carrot.
• Minced & Moist 5 (MM5): Prepare the dip as above, served with “bites” of minced pregelled bread or soft vegetables.
• Soft & Bite-sized 6 (SB6): Prepare the dip as above, with softened bites of pregelled bread or soft vegetables 15mm and smaller.
• Easy to Chew 7 (EC7): The modification level is very personalized when it comes to breads. Peeled vegetables or unrinded cheeses are a bit more consistently tolerated across people currently eating at this level.

Macro Adjustments:

• Protein: The greek yogurt base is the foundation for solid protein, unflavored whey could be used to supercharge.
• Fats: There are a lot of options for fat content with greek yogurts, but make sure you’re getting plain!
• Carbs: The items eaten with this dip are the main control here; skip the bread for some veggies to help keep carbs in check.

Dietary Swaps:

• Gluten-free: The dip is naturally gluten free; opt for veggies and cheeses for combining with the dip.
• Dairy-free/Vegan: Plant based yogurts can offer another way to decide on flavors to combine with your herbs.

Low-Spoons Shortcuts:

• If you don’t have dill-infused olive oil, simply blend a few dill sprigs with regular olive oil and strain.

Why Artichoke & Greek Yogurt Dip?
This artichoke dip is more than just a flavorful snack; it’s a dish that’s safe and satisfying for everyone at the table. Artichokes bring fiber and antioxidants, while Greek yogurt provides creaminess with added protein. By modifying the texture, you can make sure everyone from texture sensitive eaters to those on IDDSI recommended levels can enjoy the same meal without limitations. The dip’s adaptable flavor and consistency make it a perfect addition to any gathering, offering variety, nutrition, and taste that bring everyone together around the table.