How was everyone’s weekend? Chicago gave us beautiful, sun-soaked days and wet and windy nights. So windy, in fact, that Dan and I suffered a lounge-chair-cover casualty. We’re hopeful that the laundromat roof next door will eventually relinquish our beloved cover back to us after so kindly affording it a place of refuge after it took flight from our deck sometime around 11pm Friday night. City. Living.
In other news, Dan and I are the proud new owners of some sweet hybrid bicycles. This is the first bike I’ve owned since middle school, and I’m wondering how I’ve lived 15+ years without one as I’m now remembering that biking is F-U-N. Seriously. What was I thinking not owning a bike for that long?
On Saturday we biked north to Evanston and on Sunday we biked all over the western neighborhoods of Chicago {wicker park, bucktown, logan square, humboldt park, etc}.
I only fell off my new bike once, and I made sure it was epic. I decided I could certainly make it up a nearly 1-foot curb going about 10 mph. Easy enough, right? Yes, easy enough if you aim your wheel perpendicular to the curb. If you ride mostly parallel to the curb with just the slightest turn of your wheel you will launch yourself over the side of your bike. And if you time it just right, a group of friendly drivers will witness your launching-from-bike event and shout “Ay Caramba!” as they pass by you. Fortunately, the only thing scraped, battered or bruised was my ego. But honestly, I was laughing too hard to notice, and the first thing I said to Dan after he verified I was okay was, “I wish someone would have gotten that on video.” Because that would have been hilarious.
Okay, cue recipe chatter.
I love dips. I love artichokes. I love artichoke dips. However, I do not like mayo very much {aioli is an exception} and most artichoke dips seem to incorporate heaps of mayo. If you share in my anti-mayo sentiments or are simply looking for a lighter artichoke dip, this one is for you. Greek yogurt serves as the base to this warm and creamy artichoke dip and you would never know it unless you’re the one making it. Pretty green leeks and flavorful parmesan kick up the flavor and the whole thing comes together in just over 30 minutes. I served this dip at a small dinner gathering this past Friday night and it was gone before the chips and guacamole, so I’m confident when I say it’s a crowd-pleaser.
- 2 leeks, halved and thinly sliced (white and light green parts only)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- black pepper, to taste
- 1 garlic clove, minced
- 1 15-ounce can artichoke hearts, roughly chopped
- 6 ounces fat-free Greek yogurt
- 4 ounces reduced-fat cream cheese
- 8 ounces grated parmesan cheese
- 1/4 teaspoon crushed red pepper {or less if you don't enjoy a slight kick of spice}
- 1 tablespoon fresh lemon juice
- 40 melba rounds or other dipping toasts or crackers
- Preheat oven to 375 degrees Fahrenheit.
- Heat olive oil in a large skillet over medium heat. Add in the leeks, garlic, salt, and pepper and sauté for 8-10 minutes or until leeks become tender.
- In a large bowl, thoroughly mix the Greek yogurt, cream cheese, parmesan cheese, crushed red pepper, and lemon juice. Add in the artichokes and cooked leeks and gently stir.
- Transfer the mixture into a small, lightly greased baking pan. Bake for 20 minutes or until mixture is bubbling.
- Serve alongside melba rounds or toasts/crackers of choice.
First of all I am glad to hear that you are okay after your crash! Oh my you know me and bikes…yikes. Second of all you just solved my dilemma on what to make for an appetizer for Sunday night with friends. Looks delicious! Love, Mom
I just served this at a party accompanied by garlic bread rounds and it was a huge hit – thank you for this recipe!
You’re welcome! Thanks for commenting with the feedback, Suzy; I’m so glad it was a hit!
Well hello there! I stumbled across your blog last in the past week or so and really enjoy it! (I want to say that “How Sweet It Is” mentioned you in one of her faves?) Although I have not had time to browse through all of your recipes yet, they sound super delish and I’m excited about trying them. Would you be kind enough to clarify something for me? I am under the impression that this is a Vegan blog? The recipe above (artichoke, leek and parm dip sounds heavenly but with Greek yogurt? I can use Vegan cream cheese and make the parm with cashews….just wondering? Other then eating cheese and the occasional scallop I guess I’m as close to Vegan as you can get. I’m just not quite willing to give up cheese.
Anyway, thanks for “listening” and thanks for what you do here!
Hi, Dawn! I’m so glad you stumbled across my blog. Thank you for the kind words! There’s a bit more about this on my FAQ page, but many of he recipes from 2010-2013 (this one is from 2013) are vegetarian rather than vegan because I was vegetarian at that time. Since 2014, both myself and the blog have been fully vegan. Hope this helps clarify a bit. As for the substitutes, I would think the ones you suggested should work fine but I’m not completely certain because I haven’t tried making the swaps myself. I believe there is now vegan Greek yogurt on the market too, so you could also try that + the cashew parm. Hope this helps and thanks again!