Artichoke and Green Chile Dip
Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition facts: 240 calories 9 grams fat
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
Combine mayonnaise and yogurt in a medium bowl stirring until smooth.
Add chopped artichoke hearts and next 4 ingredients stirring well.
Spoon mixture into a 1 quart baking dish coated with cooking spray. Bake uncovered , at 350 for 25 minutes.
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.
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.
© Jim Catanich