Artichoke hearts make this warm dip fancy; fat-free yogurt and dressing make it low in fat.

Ingredients:
1 9-ounce package frozen artichoke hearts, thawed and finely chopped
1/2 cup plain fat-free yogurt
1/2 cup fat-free mayonnaise dressing or salad dressing
1/4 cup grated fat free Parmesan
2 tablespoons canned, diced green chili peppers, drained
1 teaspoon dried Italian seasoning, crushed
Nonstick cooking spray
Pita Crisps and/or red sweet pepper wedges

Stir together artichoke hearts, yogurt, mayonnaise dressing or salad dressing, Parmesan or Romano cheese, chili peppers, and Italian seasoning in a medium bowl.

Coat a 9-inch pie plate or an 8-inch round quiche dish with nonstick cooking spray. Turn 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.

Make ahead tip: Prepare artichoke heart mixture; cover and chill up to 24 hours. Spread in prepared pie plate or quiche dish and bake as above.

Pita Crisps: Cut 6 pita bread rounds in half horizontally; cut each half into 6 wedges. Place pita wedges in a single layer on an ungreased baking sheet. Bake, uncovered, in a 350 degree F. oven for 10 to 12 minutes or until crisp. Makes 36 (two crisp) servings.

Make ahead tip: Place Pita Crisps in plastic bag; seal and store at room temperature up to 24 hours or freeze up to 2 weeks.

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