This Artichoke and Green Chile Dip has been served at my holiday parties and family gatherings as far back as I can remember.
It’s always a crowd favorite and I especially like that it can be prepared ahead and chilled, until I’m ready to bake and serve it. One of my resolutions for the coming year is to lighten up some of my recipes and eat healthier. This new version, a Lightened Up Artichoke and Green Chile Dip recipe has been reduced in calories and fat by using nonfat mayonnaise, low-fat yogurt, and less cheese.
Compared to the original version, this lightened up dip doesn’t seem to be missing any flavor. It’s just as delicious as ever!
Ingredients:
- 2/3 cup nonfat mayonnaise
- 1/2 cup plain low-fat yogurt
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (4 ounce) can green chiles
- 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon hot sauce
- Vegetable cooking spray
- 2 tablespoons freshly grated Parmesan cheese
Ingredients:
Step 1: Combine mayonnaise and yogurt in a medium bowl, stirring until smooth.
Step 2: Add chopped artichoke hearts and next 4 ingredients, stir until combined.
Step 3: Spoon mixture into a 1 quart baking dish coated with cooking spray. Bake, uncovered at 350 degrees for 25 minutes.
Step 4: Sprinkle with 2 tablespoons Parmesan cheese, Broil 5 1/2 inches from heat 1 1/2 minutes or until lightly browned. If you have an electric oven like me, you’ll want to keep the door partially open.
Step 5: Serve with whole grain crackers or bagel chips. If you really want to lighten things up, serve with celery and carrot slices. Enjoy!
Lightened Up Artichoke and Green Chile Dip Recipe
Ingredients
- 2/3 cup nonfat mayonnaise
- 1/2 cup plain low-fat yogurt
- 1 14 ounce can artichoke hearts, drained and chopped
- 1 4 ounce can green chiles
- 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon hot sauce
- Vegetable cooking spray
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Combine mayonnaise and yogurt in a medium bowl, stirring until smooth.
- Add chopped artichoke hearts and next 4 ingredients, stir until combined.
- Spoon mixture into a 1 quart baking dish coated with cooking spray. Bake, uncovered at 350 degrees for 25 minutes.
- Sprinkle with 2 tablespoons Parmesan cheese, Broil 5 1/2 inches from heat 1 1/2 minutes or until lightly browned. If you have an electric oven like me, you'll want to keep the door partially open.
- Serve with whole grain crackers or bagel chips. If you really want to lighten things up, serve with celery and carrot slices. Enjoy!
Better for you and still tastes good? Count me in.
This recipie sounds easier to make than I thought! I pinned this and am going to have to try it soon!
Ok, GREAT idea, using yogurt instead of sour cream or whatever!
Where are the green chilis? It is called Artichoke and Green Chili Dip after all.
Oh my! I left those off the ingredient list when I typed this up. They’re in there and they’re delicious. Thanks for catching that!
Thank you. I’ve never seen artichoke green chili dip so I was all excited when I saw this one and for a second was thinking maybe it wasn’t for real.
sounds good! I would use the full fat counterpart ingredients though 🙂