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Add a photoServings: 12
Ingredients
- 1 x 9-oz package frzn artichoke hearts, thawed and finely minced
- 1/2 c. plain fat-free yogurt
- 1/2 c. fat-free mayonnaise dressing or possibly salad dressing
- 1/4 c. grated Parmesan or possibly Romano cheese
- 2 Tbsp. canned, diced green chili peppers, liquid removed
- 1 tsp dry Italian seasoning, crushed Nonstick cooking spray Pita Crisps and/or possibly vegetable dippers such as red sweet pepper wedges, baby carrots, and celery sticks
Directions
- 1. Stir together artichoke hearts, yogurt, mayonnaise dressing or possibly salad dressing, Parmesan or possibly Romano cheese, chili peppers, and Italian seasoning in a medium bowl.
- 2. Coat a 9-inch pie plate or possibly an 8-inch round quiche dish with nonstick cooking spray. Spoon artichoke mix into pie plate. Bake in a 350 degree F. oven about 20 min or possibly till heated through. Serve hot with Pita Crisps and/or possibly sweet pepper wedges.
- Makes 36 (1-Tbsp.)
- servings.
- Make ahead tip: Prepare artichoke heart mix; cover and refrigerateup to 24 hrs. Spread in prepared pie plate or possibly quiche dish and bake as above.
- Pita Crisps: 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 min or possibly till crisp.
- Makes 36 (two crisp) servings.
- Make ahead tip: Place Pita Crisps in plastic bag; seal and store at room temperature up to 24 hrs or possibly freeze up to 2 weeks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 12 servings | |
| Calories 93 | |
| Calories from Fat 80 | 86% |
| Total Fat 9.02g | 11% |
| Saturated Fat 1.84g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 116mg | 5% |
| Potassium 47mg | 1% |
| Total Carbs 1.69g | 0% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.61g | 0% |
| Protein 1.78g | 3% |
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