Artichoke and Chili Pepper Dip

Chile peppers give extra kick to this low-fat version of the ever-popular artichoke dip.

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  • Makes: 36 servings
  • Serving Size: 1 tablespoon
  • Prep: 20 mins
  • Bake: 20 mins 350°F

Artichoke and Chili Pepper Dip

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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

Prepare artichoke heart mixture; cover and chill up to 24 hours. Spread in prepared pie plate or quiche dish and bake as above.

Place Pita Crisps in plastic bag; seal and store at room temperature up to 24 hours or freeze up to 2 weeks.

Pita Crisps

Directions

  1. 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.
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Nutrition Facts (Artichoke and Chili Pepper Dip)

  • Per serving:
  • 38 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 1 mg chol. ,
  • 102 mg sodium ,
  • 7 g carb. ,
  • 1 g fiber ,
  • 2 g pro.
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