Chef Stuart’s Artichoke Dip

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Chef Stuart Gordon offers his Artichoke Dip recipe for football and tailgate season. It has a lot of cheese in it because Stuart is a Packers fan.

Tailgate Artichoke Dip


  • 24oz Drained Quartered Artichoke Hearts
  • 4oz Crumbled Tofu
  • ¾ C Greek Yogurt
  • 1 C Shredded Romano
  • 1 C Shredded Mozzarella 
  • ½ Duced Yellow Onion
  • 2t Cayenne
  • 2t While Pepper
  • 1t Salt


  • Rough chop the artichoke hearts.
  • Mix all ingredients in a bowl. 
  • Put into a shallow baking dish and bake for 20 minutes at 400 degrees. 
  • Brown the top with the broiler on high for 2 minutes. 
  • Enjoy with slices of baguette, chips, or a spoon.