2/3 cup of nonfat mayonnaise 1/2 cup of plain low fat yogurt one 14 ounce can of artichoke hearts, drained and chopped one 4 ounce can of chopped green chiles, drained 1/4 cup plus 2 tablespoons of freshly grated Parmesan cheese 1/4 teaspoon of garlic powder 1/4 teaspoon of hot sauce
Vegetable cooking spray 2 tablespoons of freshly grated Parmesan cheese fresh green chile slices, optional
Combine the mayonnaise and yogurt in a medium bowl stirring until smooth. Add chopped artichoke hearts and the next 4 ingredients, stirring well. Spoon mixture into a 1 quart baking dish coated with cooking spray. Bake, uncovered, at 350ºF. for 25 minutes. Sprinkle with 2 tablespoons of Parmesan cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 1/2 minutes or until lightly browned. Garnish with green chile slices, if desired. Serve with whole wheat toast points, breadsticks, unsalted crackers or Melba rounds. Yield 2 3/4 cups
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