Cheesy Artichoke Dip
From Puresource employee Sylvia Finlay
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.