Hot Artichoke & Beet Green Dip

I planted one artichoke plant in my garden bed a little too early before the summer was over last year and I’ve been struggling to keep it alive. I had hoped I might get an artichoke or two this season, but it just wasn’t strong and mature enough…sigh.

I was riding my bike around town this week and got super jelly when I saw three beautiful, giant artichoke plants full of ripe artichokes. I was a prolific artichoke grower when I lived more in-land – five different varieties that kept me in artichoke leaves and hearts all season! This recipe was my favorite way to use them.


Servings: 8
Time: About 30 minutes active; one hour total
Price: About $19.00 total; $2.40 per serving
Nutrition (per serving): 
Calories: 186.9
Protein: 8g
Fat: 11.8g
Saturated fat: 6.7g
Carbohydrates: 14.5g
Fiber: 5.3g
Sodium: 379.4mg
Cholesterol: 33.3mg


  • 5 medium artichokes, cooked, hearts removed and chopped
  • 1 Tbsp EVOO
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 Tbsp fresh thyme, minced
  • 1 lemon, chop 2 tsp lemon zest and juice half
  • 1 bunch beet greens, chopped, about 8-9 oz
  • 1 tsp black pepper, divided
  • 1/2 tsp red pepper flakes
  • 1/4 tsp salt
  • 8 oz Neufchatel cheese, or cream cheese, but the former has better flavor and less calories, fat and carbs
  • 1/2 cup sour cream
  • 1/4 cup Parmesan cheese, grated


  1. Preheat oven to 350 degrees. In a large skillet, heat EVOO over medium heat. Add onion, garlic, thyme and lemon zest. Saute about 5 minutes until onion gets soft.
  2. Add beet greens, 1/2 tsp black pepper, red pepper flakes and salt. Mix well and heat until there is no more liquid in the pan from greens, about 5 minutes. Add artichoke hearts and cook 2-3 minutes. Remove from heat.
  3. In a large bowl, mix together Neufchatel, sour cream, lemon juice and remaining 1/2 tsp black pepper. Add artichoke-greens mixture and incorporate thoroughly.
  4. Spray a casserole dish with cooking spray and spread the mixture out evenly. Top with Parmesan and bake for 10 minutes. Heat broiler and broil 2-4 minutes until Parmesan melts and begins to brown. Serve hot or at room temperature with your favorite dipper.

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