Artichoke and Green Chile Dip

Artichoke and Green Chile Dip

Oxmoor House MARCH 2006

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


  • 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).

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

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Artichoke and Green Chile Dip Recipe