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Artichoke and Green Chile Dip
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    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.

    From: "The dwarf with a spoon."
    Posted By: "The dwarf with a spoon."
    Post Date: Thu, 5 Mar 1998

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