Creamy Artichoke Dip

This ligher version of the old-favorite is quick and simple.
Plus, it's a delicious dip for cold days, and trims some fat
from the original recipe. If you want to make this "vegan"
just substitute soy cheese and tofu products as needed.

Enjoy!

Ingredients:

1/2 cup (4 ounces) block style reduced- or fat-free cream cheese

1/3 cup reduced fat mayonaisse

3 T. grated parmesan cheese

2 tsp. minced garlic

2 tsp. fresh lemon juice

1/2 tsp. Tabasco or similar hot sauce (adjust to taste)

1/4 tsp. ground black pepper

1/4 tsp. salt

Two 9-ounce packages of frozen artichoke hearts. Thawed and chopped.

Cooking spray or olive oil to coat pan.

Preparation:

Heat oven to 350 degrees Fahrenheit.

Mix the first eight ingredients together in a large mixing bowl until well blended.

Add the artichokes and still well.

Spoon the mixture into a 8x8 inch greased baking dish.

Put mixture in the oven for 30 minutes, or until bubbling and golden brown.

Serve hot as a topping for bread, crackers or other snack foods--or use as a dip for carrot sticks and other veggies.

Tip: You can make this recipe ahead of time and store in the refrigerator until you are ready to heat it in the over. Let the mixture sit at room temperature, if refrigerated, for 30 minutes before putting this in the oven.