Snack: 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.

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

Instructions

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.
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.

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