| 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 | t | Hot sauce |
| 1 | Shot Vegetable cooking spray | |
| 2 | T | Parmesan cheese, grated |
INSTRUCTIONS
Combine mayonnaise and yogurt in a medium bowl stiring until smooth. Add chopped artichoke hearts and next 4 ingredients stiring well. Spoon mixture into a 1 quart baking dish coated with cooking spray. Bake uncovered , at 350 for 25 minutes. 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. 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
A Message from our Provider:
“We simply prepare ourselves. God fills us.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 25
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 1.9mg
Sodium: 87.6mg
Potassium: 120.7mg
Carbohydrates: 3.3g
Fiber: 1.5g
Sugar: <1g
Protein: 2.1g