A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Artichoke and Green Chile Dip
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- #29012
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2/3 cup mayonnaise
1/2 cup plain yogurt
14 ounces artichoke hearts, drained and chopped
4 ounces chopped green chiles, drained
1/4 cup freshly grated Parmesan cheese, Plus
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon hot sauce
non-stick cooking spray
2 tablespoons freshly grated Parmesan cheese
Fresh green chile slices, (optional)
directions
Combine mayonnaise and yogurt in a medium bowl, stirring until smooth.
Add chopped artichoke hearts and next 4 ingredients, stirring well.
Spoon mixture into a 1-quart baking dish coated with cooking spray. Bake, uncovered, at 350 degrees F for 25 minutes.
Sprinkle with 2 tablespoons Parmesan cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 1/2 minutes or until lightly browned.
Garnish with green chile slices, if desired.
Serve with whole wheat toast points, breadsticks, unsalted crackers, or Melba rounds.
cook's notes
You can chill this dip overnight. Then bake for 30 minutes; add cheese, and broil until lightly browned.
added by
tclairestuff
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 23, 2013
This was a delicious dip! Going to make it again as an appetizer for Thanksgiving. Thank you for a great recipe!
March 24, 2007
Excellent - creamy, spicy and yummy!!