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Cheesy Artichoke Dip

From Puresource employee Sylvia Finlay
Ingredients
1/8 tsp. NOW Stevia
¼ cup Asiago cheese
¾ cup sour cream or yogurt
398 ml or 14 oz. jar of chopped artichoke hearts
½ cup chopped sun dried tomatoes
1 Tbsp. lemon juice
1 Tbsp. fresh garlic, minced
¼ tsp. chili spice
¼ tsp. pepper
¼ dry mustard

Place chopped sun-dried tomatoes in a bowl and add enough boiling water to cover.  Let stand until cool. Reserving the juice, chop artichoke hearts into small pieces. Add sun-dried tomatoes with the water and artichoke with the reserved juice to all other ingredients; mix well. Bake in a low oven-proof dish for 15- 20 minutes at 350 degrees

Variation:  Vegetarian Sandwich Spread

Prepare as above but do not add the reserved water and juice in to the mix. The resulting consistency is perfect for spreading on your favorite bread.

 
 
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