Artichoke and Green Chile Dip

Artichoke and Green Chile Dip - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 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

Ingredients

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

Directions

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.

©
Published:




Latest Reviews

"This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge..." - jamie

"This is my go to spaghetti recipe. My family loves it and my super picky daughter requests it all the time. The only change I make is to do 1lb mild Italian sausage and 1lb ground beef. We like a little less of the fennel flavor. Definitely a great recipe, thanks for sharing!" - crashsmom

"To make this tart and creamy blue ribbon pie, egg yolks, lime juice and condensed milk are stirred..." - chef john

"Delicious Ham and Potato Soup - A hearty, easy soup that's ready in 45 minutes. Perfect for using up leftover ham." - dora

"This 5-star pumpkin cheesecake layers pumpkin and cream cheese for a delicious display,..." - bonnie molleston

"Not that this recipe needs another five star review, but it is hands down the best pasta sauce I've ever made. I followed the recipe exactly except that I cut it in half, and it still made like a week's worth of sauce!" - lilybeeknitting

Happy cooking...