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                       Artichoke Dip

1  9-ounce package frozen artichoke hearts, thawed and finely chopped
1/2  cup plain yogurt
dash paprika
1/2  cup fat-free mayonnaise dressing or salad dressing
1/4  cup grated Parmesan or Romano cheese
2  tablespoons canned, diced green chili peppers, drained
1  teaspoon dried Italian seasoning, crushed
 Nonstick cooking spray  
 Pita Crisps and/or vegetable dippers such as
red sweet pepper wedges, baby carrots, and celery sticks

. Stir together artichoke hearts, yogurt, mayonnaise dressing or salad dressing,
 Parmesan or Romano cheese, chili peppers, paprika and Italian seasoning in a medium bowl
2. Coat a 9-inch pie plate or an 8-inch round quiche dish with nonstick cooking spray.
Spoon artichoke mixture into pie plate. Bake in a 350 degree F. oven about 20 minutes
or until heated through. Serve warm with Pita Crisps and/or sweet pepper wedges.
Makes 36 (1-tablespoon) servings      Pita CrispsBR31

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