Artichoke and Chili Pepper Dip
- Stir together artichoke hearts, yogurt, mayonnaise dressing or salad dressing, Parmesan or Romano cheese, chili peppers, and Italian seasoning in a medium bowl.
- 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.
- 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)
- 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.