Saturday, November 19, 2011

Artichoke Dip with Fresh Herbs

I love warm Spinach & Artichoke dip but unfortunately even a little spinach will trigger a nasty migraine.  So I rarely get to eat the dip I love.  Then I found this recipe.  It tastes just like Spinach & Artichoke dip but without the spinach.  You can make this with dried herbs but why?  Food tastes so much better using the fresh stuff.  Trust me, once you try it, you'll never go back to the dried bottled stuff.

Artichoke Dip with Fresh Herbs

  • 1c light sour cream
  • 1/2c light mayo or salad dressing
  • 1/2c grated Parmesan cheese
  • 1/4c chopped fresh parsley
  • 2T chopped fresh or 1/2t dried thyme leaves
  • 2 medium green onions, slices (2T)
  • 1 can (14oz) artichoke hearts in water, drained, coarsely chopped
  • 1/2c diced seeded plum (Roma)  tomatoes

  • French bread slices or crackers for dipping

Heat oven to 350'.  In a medium bowl, mix all dip ingredients except tomatoes.  Spread in an ungreased 9" glass pie plate or shallow 1qt casserole.

Bake 18-24 mins or until hot.  Top with tomatoes and additional chopped fresh parsley.  Serve warm with dippers.  Cover and refrigerate any remaining dip.

***Can be made the night before***

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