24d • Healthy Recipes 🍲
🥒 High-Protein Immune Artichoke Zucchini Dip What’s different about this version
- Zucchini replaces spinach → more volume, fewer calories
- Higher protein ratio → better for fat loss + muscle retention
- Still supports gut + immune function
Ingredients
- 1 can (14 oz) artichoke hearts, drained & chopped
- 1 cup zucchini, shredded and well squeezed dry
- 1 ½ cups plain nonfat Greek yogurt
- 2 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 1/4 cup grated Parmesan (optional, but recommended for flavor)
- 1 tbsp lemon juice
- 1/2 tsp turmeric
- 1/8 tsp black pepper
- 1/2 tsp sea salt
- 1 tbsp nutritional yeast (optional, but great for B vitamins + cheesy taste)
Instructions
- Preheat oven to 375°F
- Shred zucchini, then squeeze out as much water as possible (critical step)
- Mix yogurt, garlic, olive oil, lemon juice, and spices
- Fold in artichokes and zucchini
- Add Parmesan and nutritional yeast
- Transfer to baking dish
- Bake 25–30 minutes until hot and slightly golden
Estimated Macros (per serving, ~6 servings)
- Calories: ~120–140
- Protein: ~12–15g
- Carbs: ~8–10g
- Fat: ~3–5g
(Varies slightly depending on Parmesan use)
Serving Strategy (this matters for results)
Instead of chips, pair with:
- Bell peppers, cucumbers, celery
- High-fiber crackers
- Or use it as a spread on a wrap with grilled chicken
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🥒 High-Protein Immune Artichoke Zucchini Dip What’s different about this version
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