Artichoke Dip Pasta

We’re turning a popular appetizer into a light, springtime dinner.

Artichoke Dip Pasta
1 – 12-15 oz box of penne pasta, cooked and drained
1 – 12 oz jar of marinated artichoke hearts {my favorite brand is Trader Joe’s}, drained
1 T reserved juice from the artichoke hearts
1 c. nonfat plain Greek yogurt
1/2 c. shredded parmesan cheese
1/2 c. shredded mozzarella cheese, optional

In a large bowl mix the artichoke hearts, greek yogurt, the reserved juice from the artichoke hearts, and parmesan cheese. Add the pasta, still warm, and stir to combine. Serve immediately or chill and serve cold.
To serve hot, sprinkle with mozzarella cheese, heat in the microwave for 2-3 minutes or until the cheese is melted and serve.

For the full calorie version visit

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