Artichoke and Green Chile Dip

Oxmoor House
2 3/4 cups (serving size: 1 tablespoon)


+ Add To Shopping List
2/3 cup fat-free mayonnaise
1/2 cup plain low-fat yogurt
1 (14-ounce) can artichoke hearts, drained and chopped
1 (4.5-ounce) can chopped green chiles, drained
1/2 cup grated fresh Parmesan cheese, divided
1/4 teaspoon garlic powder
1/4 teaspoon hot sauce
Cooking spray
Fresh green chile slices (optional)


Preheat oven to 350°.

Combine mayonnaise and yogurt in a medium bowl, stirring until smooth. Add artichoke, chopped chiles, 6 tablespoons Parmesan cheese, garlic powder, and hot sauce, stirring well.

Spoon mixture into a 1-quart baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes.

Sprinkle with remaining 2 tablespoons Parmesan cheese. Turn oven temperature to broil, and cook 1 to 2 minutes or until lightly browned.

Garnish with green chile slices, if desired. Serve with Melba toast rounds or breadsticks (rounds and breadsticks not included in analysis).

Created date

April 2008

Nutritional Information

Calories 13
Caloriesfromfat 0.0 %
Fat 0.4 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.7 g
Carbohydrate 1.7 g
Fiber 0.1 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 78 mg
Calcium 0.0 mg