Artichoke & Sun Dried Tomato Dip

Submitted by Creative Culinaire

"This is a protein packed power-house dip! Serve hot on rye toast points or cold on any plain cracker as a spread."

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 1 Dip
• Serves: 12

ingredients

• 1⁄4 cup sun-dried tomato, julienned
• 1 (14 ounce) can water-packed artichoke hearts
• 1 cup light olive oil based mayonnaise
• 1 cup plain fat-free yogurt (skyr)
• 1⁄4 cup light orange cheddar cheese, grated
• 1⁄4 cup parmesan cheese, petals
• 1⁄4 cup light white extra old cheddar cheese, grated
• 1 tablespoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• 3 tablespoons of your favorite garlic and herb seasoning (like Epicure Paris Bistro)

directions

1. If your sun dried tomatoes are not already sliced into small pieces, julienne them.
2. Rinse & drain your artichoke hearts.
3. Remove any hard pieces from the artichoke hearts & dice them.
4. Add all ingredients in a large bowl and mix well.
5. Place mixture into a large glass or ceramic dish and bake at 350 F for 20 minutes or until bubbling on the sides. Then broil on high until the top is lightly browned.
6. You may serve this as a dip on rye toast points while it is hot or allow to cool and refrigerate until cold and spread it on plain crackers.