Friday, July 1, 2011

Artichoke and Chile Dip

Artichoke and Chile Dip

1 – 7 oz can diced green chiles
1 – 14 oz can artichoke hearts, drained, rinsed and finely chopped
3-4 pickled jalapeno peppers, seeded and minced
1 cup low or non fat mayonnaise
1 cup shredded low fat cheddar
1 cup low fat grated Parmesan

Preheat oven to 400 degrees. Spray shallow 9 inch casserole or pie plate with Pam. Mix all ingredients and spread in pan. Bake 20 minutes or until bubbly.

Serve hot with low fat tortilla chips. Serves 6.

Louise Sams contributed to the recipe exchange, "I use Artichokes in a can from Trader Joes, Parmesan Cheese in bag in cooler from Smart n Final and Mexican Mix cheese from Costco instead of cheddar."

The Hot Crab Dip from Tastes & Treasures page 165 is also a wonderful, easy spread. Great for company.