Cheesy Artichoke Dip

 

¼ cup Asiago cheese

1/8 tsp stevia liquid

¾ cup sour cream or yogurt

398 ml/ 14 oz jar of chopped artichoke hearts

½ cup chopped sun dried tomatoes

1 tbsp lemon juice

1 tbsp fresh garlic minced

¼ tsp chili spice

¼ dry mustard

¼ tsp pepper

 

Place chopped sun dried tomatoes in a bowl and add enough boiling water to cover. Let stand until cool. Reserving the juice, chop artichoke hearts into small pieces. Add sun dried tomatoes with the water and artichoke with the reserved juice to all other ingredients; mix well. Bake in a low oven proof dish for 15- 20 minutes at 350 degrees