Cheesy Artichoke Dip
From Puresource employee Sylvia Finlay
|1/8 tsp. NOW Real Food® 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, then lt stand until cool.
- Reserving the juice, chop artichoke hearts into small pieces.
- Add sun-dried tomatoes with the water and artichoke plus 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.
*NOW items available at your local health food store
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