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.
No comments:
Post a Comment