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.

  • prep time 15 min
  • total time 40 min
  • ingredients 9
  • servings 40

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving (1 Tablespoons Dip)
    Calories
    30
    (
    Calories from Fat
    15),
    % Daily Value
    Total Fat
    2g
    2%
    (Saturated Fat
    1/2g,
    1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    65mg
    65%;
    Total Carbohydrate
    2g
    2%
    (Dietary Fiber
    0g
    0%
      Sugars
    1g
    1%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    0%;
    Calcium
    2%;
    Iron
    0%;
    Exchanges:
    0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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