Artichoke Dip with Fresh Herbs

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Ingredients:

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

Directions:

  1. Heat oven to 350°F.
  2. In medium bowl, mix all dip ingredients except tomatoes.
  3. Spread in ungreased 9-inch quiche dish, glass pie plate or shallow 1-quart casserole
  4. Bake 18 to 24 minutes or until hot.
  5. Top with tomatoes and additional chopped dresh parsley.
  6. Serve warm with dippers.
  7. Cover and refrigerate any remaining dip.
  8. Assemble dip the night before; cover and refrigerate.
  9. Just before serving, uncover dip and bake as directed in recipe.

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