Shelly's Recipe

LABOR DAY DIP

Category: Dips - Cold

1 (8 oz) pkg cream cheese, softened
2 scallions, chopped
5 tbsp yogurt
1 (14 oz) can artichoke hearts, drained
1/2 cup Italian dressing
1/2 tsp garlic powder
1/3 cup grated Parmesan cheese

Place cream cheese, scallions and 2 tbsp yogurt in food processor and blend until smooth. Open the can of artichoke hearts and drain. Snip off any tough edges, then chop hearts into small pieces (about the size of green peas). Place heart pieces in a saucepan and add the Italian dressing. (Note: If using marinated artichoke hearts, omit Italian dressing.)

Add the blender mixture to the saucepan. Add remaining 3 tbsp yogurt, along with garlic powder and Parmesan cheese and stir well. Heat briefly over low flame, stirring frequently, to desired temperature. (Do not boil.) (If heating in microwave oven, heat 3 1/2 minutes on medium high, stirring twice.) Serve with assorted sliced vegetables and crackers.