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Chicken-Artichoke Spread

Yield 4 cups (serving size: 1/4 cup)


  • 1 (14-ounce) can artichoke hearts, drained
  • Cooking spray
  • 2 (4-ounce) skinned, boned chicken breast halves
  • 1/2 cup minced green onions
  • 3 small garlic cloves, minced
  • 1 cup plain low-fat yogurt
  • 2 tablespoons light mayonnaise
  • 1/4 cup grated fresh Parmesan cheese
  • 2 teaspoons Worcestershire sauce
  • 3 drops hot sauce
  • 1/8 teaspoon paprika

Nutrition Information

  • calories 45
  • caloriesfromfat 26 %
  • fat 1.3 g
  • satfat 0.4 g
  • monofat 0.2 g
  • polyfat 0.7 g
  • protein 5.2 g
  • carbohydrate 3.3 g
  • fiber 0.1 g
  • cholesterol 11 mg
  • iron 0.4 mg
  • sodium 102 mg
  • calcium 55 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place artichoke hearts in food processor, and process until finely chopped. Spoon into a bowl, and set aside.

  3. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 4 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool. Cut chicken into 1-inch pieces, and set aside.

  4. Recoat skillet with cooking spray, and add onions and garlic. Sauté 2 minutes or until tender. Place chicken and onion mixture in food processor; process until finely ground. Add yogurt, mayonnaise, cheese, and sauces, and pulse until well-blended. Add chicken mixture to artichokes; stir well.

  5. Spoon mixture into a 1-quart baking dish coated with cooking spray, and sprinkle with paprika. Bake mixture at 350° for 25 minutes or until heated. Serve spread warm or cold with French bread or crackers.