Artichoke and Green Chile Dip

Ingredients

• 14 ounce artichoke hearts drained chopped canned
• 4.5 ounce chiles green drained chopped canned
• 0.7 cup mayonnaise fat-free
• 0.3 teaspoon garlic powder 
• 0.3 teaspoon hot sauce 
• 0.5 cup yogurt plain low-fat
• 0.5 cup parmesan cheese fresh divided grated

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Combine mayonnaise and yogurt in a medium bowl, stirring until smooth.
3. Add artichoke, chopped chiles, 6 tablespoons Parmesan cheese, garlic powder, and hot sauce, stirring well.
4. Spoon mixture into a 1-quart baking dish coated with cooking spray.
5. Bake, uncovered, at 350 for 25 minutes.
6. Sprinkle with remaining 2 tablespoons Parmesan cheese. Turn oven temperature to broil, and cook 1 to 2 minutes or until lightly browned.
7. Garnish with green chile slices, if desired.
8. Serve with Melba toast rounds or breadsticks (rounds and breadsticks not included in analysis).