Artichoke and Green Chile Dip

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

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Nutritional Information

Amount per serving
  • Calories: 13
  • Calories from fat: 0.0%
  • Fat: 0.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.7g
  • Carbohydrate: 1.7g
  • Fiber: 0.1g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 78mg
  • Calcium: 0.0mg


  • 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)


  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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