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Ingredientes
- 2/3 c. Nonfat mayonnaise
- 1/2 c. Plain low-fat yogurt
- 14 ounce Artichoke hearts, liquid removed and minced
- 4 ounce Green chiles, liquid removed and minced
- 1/4 c. Parmesan cheese, grated
- 1 x Garlic clove, chopped
- 1/4 tsp Warm sauce
- 1 shot Vegetable cooking spray
- 2 Tbsp. Parmesan cheese, grated
Direcciones
- 1. Combine mayonnaise and yogurt in a medium bowl stiring till smooth.
- 2. Add in minced artichoke hearts and next 4 ingredients stiring well.
- 3. Spoon mix into a 1 qt baking dish coated with cooking spray. Bake uncovered , at 350 for 25 min.
- 4. Sprinkle with 2 Tbsp. Parmesan cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 1/2 min or possibly till lightly browned.
- 5. Garnish with green chile slices, if you like. Server with whole wheat toast points, breadsticks, unsalted crackers, melba toast rounds, and fresh vegetables!
- Yield 2 3/4 c.
- NOTES : You can refrigeratethis dip overnight. Then bake for 30 min; add in cheese, and broil till lightly browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 148 | |
| Calories from Fat 128 | 86% |
| Total Fat 14.39g | 18% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 161mg | 7% |
| Potassium 71mg | 2% |
| Total Carbs 3.5g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.71g | 0% |
| Protein 1.95g | 3% |
