Try this Artichoke and Green Chile Dip recipe, or contribute your own.
Suggest a better description1. 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 1/2 inches from heat (with electric oven door partially opened) 1 1/2 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 3/4 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
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 27 | ||
Calories from Fat: 15 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 66.7mg | 2 % | |
Potassium 17.5mg | 0 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.4g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 27
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