artichoke and green chiledipIngredients

2/3 cup light mayonnaise (Hellman's 2 grams fat)
1/2 cup plain nonfat yogurt
1 package (8 ounces) frozen artichoke hearts, cooked and chopped or use 1 can (14 oz.) artichoke hearts, chopped
1 (4 oz.) can chopped green chilies, drained and rinsed
1/4 cup plus 2 Tbsp. freshly grated Parmesan cheese
1/4 tsp. garlic powder
1/4 tsp. Tabasco sauce
Vegetable cooking spray

Preparation

Combine mayonnaise and yogurt in a medium bowl, stirring until smooth.  Add chopped artichoke hearts and next four ingredients, stirring well. 

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 breadsticks, nonfat crackers, or Melba rounds.

Makes 2-3/4 cups

Nutrition Facts

Serving size: 2 Tbsp.
Calories per serving: 27
Carbohydrate: 3 grams
Fiber: 1 gram
Protein: 1 gram
Fat: 2 grams
Saturated fat: 1 gram
Trans fat: 0
Sodium: 117 milligrams