2/3 c. nonfat mayonnaise
1/2 c. plain low-fat yogurt
14 oz. can artichoke hearts, chopped
4 oz. can diced green chilis, drained
1/4 c., plus 2 tbsp. freshly grated Parmesan cheese, divided use
1/4 tsp. garlic powder
1/4 tsp. hot sauce
vegetable cooking spray

Combine mayonnaise and yogurt in medium mixing bowl; stir until smooth. Add artichoke hearts, green chilis, 1/4 cup Parmesan cheese, garlic powder and hot sauce; stir well. Coat 1 quart baking dish with cooking spray; spoon in mixture.

Bake uncovered at 350°F for 25 minutes. Remove from oven. Sprinkle with remaining Parmesan cheese and broil 5 1/2 inches from heat for 1 1/2 minutes, or until lightly browned. Garnish with green chili slices, if desired. Serve with whole wheat toast points, bread sticks, unsalted crackers or melba rounds.

Yields 2 3/4 cups.