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  • Artichoke And Chili Pepper Dip

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    Artichoke And Chili Pepper Dip
    Servings: 12
    by Global Cookbook
    92760 recipes
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    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. 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. 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.
    3. Makes 36 (1-Tbsp.)
    4. servings.
    5. 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.
    6. 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.
    7. Makes 36 (two crisp) servings.
    8. 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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