Artichoke and Green Chile Dip



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

Recipe from

Oxmoor House

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


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).

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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