Artichoke and Green Chile Dip
Ingredients:
2/3 cup mayonnaise
1/2 cup plain yogurt
1 (14 oz) can artichoke hearts
1 (4 oz) can chopped green chiles
1/4 cup + 2 Tbsp grated parmesan cheese
1/4 tsp garlic powder
1/4 tsp hot sauce (I use Franks Red Hot)
Combine mayo and yogurt in a medium bowl, stirring until smooth. Add drained and chopped artichoke hearts, drained chiles, parmesan cheese, garlic powder and Tabasco sauce. Spoon mixture into a baking dish coated with cooking spray. Bake uncovered at 350 for 25 minutes. Sprinkle with remaining 2 Tbsp parmesan cheese. Broil 1-2 minutes or until lightly brown.
Serve on toasted baguette slices or crackers.
Cream cheese, spinach and artichoke dip
Ingredients:
1 (8 oz) package cream cheese
1 (10 oz) package frozen chopped spinach
1 (7.5 oz or 14 oz) can artichoke hearts
1/2 cup shredded mozzarella cheese
1/2 tsp garlic powder
1/4 cup grated parmesan cheese
Spread cream cheese into the bottom of a 9 inch pie plate. Mix the spinach, drained and chopped artichoke hearts, mozzarella cheese and garlic powder until well blended. Spread over cream cheese. Sprinkle with parmesan cheese.
Serve on toasted baguette slices or crackers.
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