Artichoke and Green Chile Dip

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)

Preparation

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).