Now Reading
Lightened Up Artichoke and Green Chile Dip Recipe

Lightened Up Artichoke and Green Chile Dip Recipe

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.

Lightened Up Artichoke and Green Chile Dip Recipe

Lightened Up Artichoke and Green Chile Dip

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

Method:

1. Combine mayyonaise and yogurt in a medium bowl, stirring until smooth.

See Also

2. Add chopped artichoke hearts and next 4 ingredients, stir until combined.

3. Spoon mixture into a 1 quart baking dish coated with cooking spray. Bake, uncovered at 350 degrees for 25 minutes.

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.

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

About a Mom
No ratings yet

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
 

  • 1. Combine mayyonaise and yogurt in a medium bowl, stirring until smooth.
  • 2. Add chopped artichoke hearts and next 4 ingredients, stir until combined.
  • 3. Spoon mixture into a 1 quart baking dish coated with cooking spray. Bake, uncovered at 350 degrees for 25 minutes.
  • 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.
  • Serve with whole grain crackers or bagel chips. If you really want to lighten things up, serve with celery and carrot slices. Enjoy!
Tried this recipe?Let us know how it was!
View Comments (7)

Leave a Reply

Your email address will not be published.

Recipe Rating




Scroll To Top