| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Appetizers |
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 <leigha@mnsinc.com> on
Jan 17, 1998
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