Artichoke and Green Chile Dip

Categories: Appetizers

Serves: 20 Servings

Ingredients:

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

Instructions:
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

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