 
Cook Time – 15 minutes
NOTICE: Cook time may vary depending on quantities requested.
|
| 4 |
sun-dried tomato halves (not in oil) |
4 |
| 2 cups |
yogourt cheese made from Astro Fat Free Plain Yogourt |
500 mL |
| ¼ cup |
basil, chopped |
60 mL |
| 1 |
garlic clove, crushed |
1 |
| |
salt and freshly ground pepper |
|
PREPARATION
- Preheat oven to 375°F. Lightly grease a 9” square (2.5L) glass pan or decorative oven safe ceramic pan.
- In food processor add all ingredients. Pulse until well combined and artichokes and sun-dried tomatoes are chopped into small pieces.
- Pour into prepared pan and bake for 20-30 minutes until bubbling and lightly browned. Let cool for 5-10 minutes and serve with crisp pita chips, nacho chips and assorted raw vegetables.
- Replace Original Brick Cream Cheese with Light Brick, or Original Ultra Spreadable (light or regular) Cream Cheese.
- Replace Original Brick cream cheese with Light Ultra Spreadable Spinach and Feta Cream Cheese. Omit garlic, onion and pepper if desired.
- If you don’t have a food processor, finely chop the artichokes and sun-dried tomatoes add with remaining ingredients to a medium bowl and stir until well blended.
- Sprinkle top of dip with additional Parmesan cheese before baking if desired.
- Recipe is easily halved or doubled.
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