Mexican Artichoke Dip
1 c. light mayo (or, fat free)
1/2 cup Parmesan cheese, grated
1 c. soft breadcrumbs
1/2 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1/2 tsp. garlic powder
2 cans (14 oz. each) artichoke hearts, drained and roughly chopped
1 can (4 oz.) chopped green chilies
Cooking spray
Preheat oven to 350F. In a large bowl, combine mayo, Parmesan, breadcrumbs, Worcestershire, hot pepper sauce and garlic powder. Gently fold in artichokes and green chilies. Spoon mixture into a casserole dish (or any oven-proof dish) coated with cooking spray. Cover and bake for 20 minutes. Serve with tortilla chips, pita wedges, melba rounds, or veggies. Makes about 4 cups.
__________________ ~ A friend told me I was delusional. I nearly fell off my unicorn. ~
°¨¨¨°ºOº°¨¨¨° Ann | Pfeiffer | Marcel Verdel Purcell | Wylie | Artie °¨¨¨°ºOº°¨¨¨° |