dip it

There's nothing better than a girls night with good food, wine and PJs.  The theme was italian and I felt like a dip was in order.  Here's my creation....

Antipasto Dip

1 can artichoke hearts (drained)

1 jar julienned sun dried tomatoes (drained) 

1 cup kalamata olives

1 8oz block of light cream cheese at room temperature 

1 6oz container non-fat plain greek yogurt

1 sprig rosemary coarsely chopped 

1 TBSP. olive oil 

1 TBSP. parsley

salt

pepper

1. Blend cream cheese, greek yogurt and olive oil in food processor until smooth.

2. Add artichoke hearts, sun dried tomatoes, kalamata olives, salt, pepper and rosemary. Pulse for 10-20 seconds.  *Do not over mix, you want the dip to still have some chunks in it.  

Sprinkle with parsley and enjoy with your dip cracker of your choice.  

*Recipe inspired by one of my favorite cookbooks

At Blanchard's Table