Artichoke and Green Chile Dip

Artichoke and Green Chile Dip

• 2/3 cup nonfat mayonnaise
• 1/2 cup plain low-fat yogurt
• 14 ounces artichoke hearts -- drained and chopped
• 4 ounces green chiles -- drained and chopped
• 1/4 cup Parmesan cheese -- grated
• 1 garlic clove -- minced
• 1/4 teaspoon hot sauce
• 1 shot Vegetable cooking spray
• 2 tablespoons Parmesan cheese -- grated

  1. Combine mayonnaise and yogurt in a medium bowl stirring until smooth.
  2. Add chopped artichoke hearts and next 4 ingredients stirring well.
  3. Spoon mixture into a 1 quart baking dish coated with cooking spray. Bake uncovered , at 350 for 25 minutes.
  4. Sprinkle with 2 tablespoons Parmesan cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 1/2 minutes or until lightly browned.
  5. Garnish with green chile slices, if desired. Server with whole wheat toast points, breadsticks, unsalted crackers, melba toast rounds, and fresh vegetables!
  Yield 2 3/4 cups

  NOTES : You can chill this dip overnight. Then bake for 30 minutes; add cheese, and broil until lightly browned.