Artichoke and green chile dip
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Nonfat mayonnaise |
| ½ | cup | Plain low-fat yogurt |
| 14 | ounces | Artichoke hearts; drained and chopped |
| 4 | ounces | Green chiles; drained and chopped |
| ¼ | cup | Parmesan cheese; grated |
| 1 | Garlic clove; minced | |
| ¼ | teaspoon | Hot sauce |
| 1 | Shot Vegetable cooking spray | |
| 2 | tablespoons | Parmesan cheese; grated |
Directions
1. Combine mayonnaise and yogurt in a medium bowl stiring until smooth.
2. Add chopped artichoke hearts and next 4 ingredients stiring 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 5½ inches from heat (with electric oven door partially opened) 1 ½ 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 ¾ cups
NOTES : You can chill this dip overnight. Then bake for 30 minutes; add cheese, and broil until lightly browned.
Posted to MasterCook Digest V1 #407 by Lisa in VA <leigha@...> on Jan 17, 1998