This is my friend Kim's recipe for artichoke dip. I was able to make it ahead for Thanksgiving, and then pop it in the oven just before serving. I doubled the recipe. It is a delicious recipe, that is lighter and more healthy than most cheesy dips. The dip is pretty spicy as is, so you may want to cut the cayenne by half if you don't like super spicy. Kim likes to serve this with whole wheat tortillas that are cut up, and baked until crisp. I went the easy way for Thanksgiving and served with Wheat Thins. This is excellent with your favorite tortilla chip or cracker.
-1-15 oz can artichokes(drained and chopped)
-1/4 cup low-fat mayo
-1/4 cup nonfat plain yogurt
-1/2 cup grated parmesan
-1/4 tsp black pepper
-1 tsp coarsely chopped parsley
-1/2 tsp cayenne pepper
Combine all ingredients except the parsley. Spread evenly in a pan. Bake 400 degrees for 20 minutes or lightly brown, stirring halfway through. Top with parsley.