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Artichoke and Chili Pepper Dip
Ingredients
-
1
9 ounce package frozen artichoke hearts, thawed and finely chopped
-
1/2
cup plain fat-free yogurt
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1/2
cup fat-free mayonnaise dressing or salad dressing
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1/4
cup grated Parmesan or Romano cheese
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2
tablespoons canned, diced green chili peppers, drained
-
1
teaspoon dried Italian seasoning, crushed
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Nonstick cooking spray
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Pita Crisps and/or vegetable dippers such as red sweet pepper wedges, baby carrots, and celery sticks
Directions
1. Stir together artichoke hearts, yogurt, mayonnaise dressing or salad dressing, Parmesan or Romano cheese, chili peppers, and Italian seasoning in a medium bowl.
2. Coat a 9-inch pie plate or an 8-inch round quiche dish with nonstick cooking spray. Spoon artichoke mixture into pie plate. Bake in a 350 degree F. oven about 20 minutes or until heated through. Serve warm with Pita Crisps and/or sweet pepper wedges. Makes 36 (1-tablespoon) servings.
From the Test Kitchen
- Make Ahead Tip Prepare artichoke heart mixture; cover and chill up to 24 hours. Spread in prepared pie plate or quiche dish and bake as above.
- Make Ahead Tip Place Pita Crisps in plastic bag; seal and store at room temperature up to 24 hours or freeze up to 2 weeks.
Pita Crisps
Yield: 36 (two crisp) servings
Ingredients
-
6
pita bread rounds
Directions
Cut 6 pita bread rounds in half horizontally; cut each half into 6 wedges. Place pita wedges in a single layer on an ungreased baking sheet. Bake, uncovered, in a 350 degree F. oven for 10 to 12 minutes or until crisp. Makes 36 (two crisp) servings.
Nutrition Facts
(Artichoke and Chili Pepper Dip)
- Servings Per Recipe 36,
- Calories 38,
- Protein (gm) 2,
- Carbohydrate (gm) 7,
- Cholesterol (mg) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin C (mg) 1,
- Sodium (mg) 102,
- Calcium (DV %) 30,
- Iron (DV %) 0,
- Starch () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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