Artichoke Dip with Fresh Herbs

This hot dip gets added creaminess from light mayo, added flavor from thyme and other herbs. Diced tomatoes provide a splash of color.

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Servings 40

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ingredients 9
Prep Time 15 min
Total Time 40 min

Ingredients

Dip

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

Dippers

: French bread slices or crackers, as desired

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Directions

1 Heat oven to 350°F. In medium bowl, mix all dip ingredients except tomatoes. Spread in ungreased 9-inch quiche dish, glass pie plate or shallow 1-quart casserole.
2 Bake 18 to 24 minutes or until hot. Top with tomatoes and additional chopped dresh parsley. Serve warm with dippers. Cover and refrigerate any remaining dip.

EXPERT TIPS

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Expert Tips

Assemble dip the night before; cover and refrigerate. Just before serving, uncover dip and bake as directed in recipe.

To microwave: Mix ingredients, spread in ungreased 1-quart microwavable casserole. Microwave uncovered on Medium (50%) 4 to 6 minutes, stirring once halfway through cook time, until hot.