Lemons, artichokes, and shredded cheese combine for a quick and simple yogurt-based baked dip recipe, featuring lemon essential oil.
7 oz container Greek yogurt (I used Fage brand)
1/4 cup mayonnaise (I used what I had on hand, The Ojai Cook Lemonaise)
14 oz can artichokes, drained and chopped
1 cup shredded cheese (I used a mix of fontina, parmesan, and asiago)
salt & pepper to taste
5 drops lemon essential oil
Combine all ingredients and pour into an oven-safe baking dish.
Bake at 375 degrees for 25 minutes until bubbling and toasted on top.
Serve with tortilla chips, bread, crackers, and cut up vegetables.
Tip: always use pure essential oils – make sure you trust the company. Let me help you find the right ones!