Sunday, December 6, 2009

Artichoke and Chili Pepper Dip

1 jar marinated artichoke hearts, chopped

½ cup plain non-fat yogurt

½ cup mayonnaise

¼ grated Parmesan cheese

2 tablespoons canned, diced green chili peppers, drained

1 teaspoon dried Italian seasoning, crushed

Stir together artichoke hearts, yogurt, mayonnaise, cheese, chili peppers, and Italian seasoning in a medium-sized bowl.

Spray a 9-inch pie plate or an 8-inch round quiche dish with nonstick coating. Turn artichoke mixture into pie plate.

Bake at 350° for 20 minutes or until heated through. Serve warm with Pita Crisps and/or sweet red bell pepper wedges.

Pita Crisps: Cut 6 pita rounds in half horizontally; cut each half into 6 wedges. Place wedges in a single layer on an ungreased baking sheet. Bake, uncovered, at 350° for 10 to 12 minutes or until crisp.

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