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

Source: Better Homes and Gardens
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Artichoke and Chili Pepper Dip

Ingredients

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Directions

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  • Stir together artichoke hearts, yogurt, mayonnaise dressing or salad dressing, Parmesan or Romano cheese, chili peppers, and Italian seasoning in a medium bowl.

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  • 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.

Tips

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

Tips

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

Nutrition Facts (Artichoke and Chili Pepper Dip)

38 calories; 0 g total fat; 0 g saturated fat; 1 mg cholesterol; 102 mg sodium. 7 g carbohydrates; 1 g fiber; 2 g protein; 0 IU vitamin a; 1 mg vitamin c; 30 mg calcium; 0 mg iron;

Pita Crisps

Ingredients

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Directions

Instructions Checklist
  • 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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