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Artichoke and Green Chile Dip

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

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

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

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

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