Artichoke and Green Chile Dip
- 2/3 c Nonfat mayonnaise
- 1/2 c Plain low-fat yogurt
- 14 oz Artichoke hearts; drained
- -and chopped
- 4 oz Green chiles; drained and
- -chopped
- 1/4 c Parmesan cheese; grated
- 1 Garlic clove; minced
- 1/4 ts Hot sauce
- 1 Shot Vegetable cooking spray
- 2 tb 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 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.
Posted to MasterCook Digest V1 #407 by Lisa in VA on
Jan 17, 1998
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 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.
Posted to MasterCook Digest V1 #407 by Lisa in VA
Jan 17, 1998
