Artichoke and green chile dip

Yield: 20 Servings

Measure 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 \N Garlic clove; minced
¼ teaspoon Hot sauce
1 \N Shot Vegetable cooking spray
2 tablespoons Parmesan cheese; grated

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

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