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Savory Sitter: Healthier Artichoke Dip

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Heather the babysitter [3] here, bringing you another easy after school kid-tastic snack that also happens to be the perfect Super Bowl recipe. This artichoke dip is based on a beloved family recipe.  The original, my Aunt Betsy’s artichoke dip [4], calls for copious amounts of mayonnaise.  Which, delicious as it is, isn’t the ideal snack choice for healthy, active, and growing children. So I experimented with yogurt hoping to create healthier version.


Instead of serving it with my usual no-nutrient toasted white baguette, we made homemade whole wheat pita chips for dipping. The chips add great crunch and are 10x is more fun to make. Your kid can use clean scissors (under adult supervision of course) to cut the wedges out of the round pita bread.


The result was so spectacular that I may never go back to mayo again. It seriously tasted just as good if not better. So tell your sitter to whip this up while you are out or make it yourself for your Super Bowl party. You won’t be sorry or feel guilty even if you eat the entire dish of dip all by yourself! Now for the recipe…

Healthier Artichoke Dip with Wholewheat Pita Chips

Prep Time: 5 minutes

1 (14-ounce) can artichoke hearts, rinsed, drained, and chopped
1 garlic clove, minced (optional)
1 cup plain lowfat (or non fat) Greek yogurt (or strained regular yogurt)
3/4 cup finely grated Parmesan-Asiago cheese
1 tablespoon seasoned breadcrumbs

Whole Wheat Pita Chips Ingredients:
4 pieces round wholewheat pita bread
2 tablespoons olive oil
1 teaspoon kosher salt

Preheat oven to 375°F.

Cut pita bread in to snack chip size wedges and peel wedges apart so they are thin. Arrange  wedges on a wax-paper lined (We used Silpat) baking sheet. Brush with olive oil and sprinkle with kosher salt. Bake in preheated oven for 7 to 10 until crisp.

Combine artichokes, yogurt, garlic and finely-grated cheese in medium bowl until well-mixed. Transfer to oven-proof serving dish and top with bread crumbs. Bake dip in middle of oven until bubbling, 25 to 30 minutes. Let rest for 5 to 7 minutes before serve with whole wheat pita chips.

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[4] Aunt Betsy’s artichoke dip: http://threemorebigbites.wordpress.com/2010/05/04/go-to-appetizers-part-two-aunt-betsy%E2%80%99s-easy-artichoke-dip/

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