Recipe - Artichoke And Green Chile Dip

2/3 cup Nonfat mayonnaise
One half cup Plain lowfat yogurt
14 ounce Artichoke hearts; drained
and chopped
4 ounce Green chiles; drained and
chopped
One fourth cup Parmesan cheese; grated
1 Garlic clove; minced
One fourth teaspoon Hot sauce
1 Shot Vegetable cooking spray
2 tablespoon Parmesan cheese; grated

1. Combine mayonnaise and yogurt in a medium bowl stiring until smooth.

2. Add chopped artichoke hearts and next 4 ingredients stiring well.

3. Spoon mixture into a 1 quart baking dish coated with cooking spray. Bake
uncovered , at 350 for 25 minutes.

4. Sprinkle with 2 tablespoons Parmesan cheese. Broil 5 One half inches from
heat (with electric oven door partially opened) 1 One half minutes or until
lightly browned.

5. Garnish with green chile slices, if desired. Server with whole wheat
toast points, breadsticks, unsalted crackers, melba toast rounds, and fresh
vegetables!

Yield 2 Three fourths cups

NOTES : You can chill this dip overnight. Then bake for 30 minutes; add
cheese, and broil until lightly browned.
Posted to MasterCook Digest V1 #407 by Lisa in VA leigha@mnsinc.com on
Jan 17, 1998