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

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

1598 ratings
3.28 average

Rate This Recipe