Title: Artichoke and green chile dip
 Categories: Appetizers
      Yield: 20 Servings
 
    2/3 c  Nonfat mayonnaise
    1/2 c  Plain low-fat yogurt
     14 oz Artichoke hearts; drained
           -and chopped
      4 oz Green chiles; drained and
           -chopped
    1/4 c  Parmesan cheese; grated
      1    Garlic clove; minced
    1/4 ts Hot sauce
      1    Shot Vegetable cooking spray
      2 tb Parmesan cheese; grated
 
  1. Combine mayonnaise and yogurt in a medium bowl stiring until
  smooth.
  
  2. Add chopped artichoke hearts and next 4 ingredients stiring well.
  
  3. Spoon mixture into a 1 quart baking dish coated with cooking
  spray. Bake uncovered , at 350 for 25 minutes.
  
  4. 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.
  
  5. Garnish with green chile slices, if desired. Server with whole
  wheat toast points, breadsticks, unsalted crackers, melba toast
  rounds, and fresh vegetables!
  
  Yield 2 3/4 cups
  
  NOTES : You can chill this dip overnight.  Then bake for 30 minutes;
  add cheese, and broil until lightly browned.