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Cheesy Artichoke Dip

From Puresource employee Sylvia Finlay
 
Ingredients
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
  1. Place chopped sun-dried tomatoes in a bowl and add enough boiling water to cover, then lt stand until cool.
  2. Reserving the juice, chop artichoke hearts into small pieces.
  3. Add sun-dried tomatoes with the water and artichoke plus the reserved juice to all other ingredients; mix well.
  4. 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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