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
French bread slices or crackers, as desired
Preparation
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.
