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