Artichoke and Green Chili Dip |
| Ingredients
2/3 cup nonfat mayonnaise
1/2 cup plain nonfat yogurt
1 (8 oz.) package frozen artichoke hearts, chopped
1 (4 oz.) can chopped green chiles, drained
1/4 cup plus 2 Tbsp. freshly grated Parmesan cheese
1/4 tsp. garlic powder
1/4 tsp. Tabasco sauce
Vegetable cooking spray
Directions
*Cook artichoke hearts according to package directions. Cool, then chop.
*Combine mayonnaise and yogurt in a medium bowl, stirring until smooth. Add chiles, cheese, garlic powder, and Tabasco sauce. Mix. Add chopped artichoke hearts. Stir to combine.
*Spoon mixture into a 1-quart baking dish coated with cooking spray. (I used a 10-inch pie plate/quiche dish.) Bake uncovered at 350 degrees for 25 minutes.
*Serve with unsalted breadsticks, crackers, or Melba rounds.
Results
Makes 2-3/4 cups.
Serving size: 1 Tbsp.
Calories per serving: 14
Fat: trace
Sodium: 79 milligrams
* If canned artichoke hearts are used, sodium will increase to 101 milligrams per serving.
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Alegent Health Immanuel Medical Center
Heart Failure Program 572-3300
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