|1 6 oz / 170 ml jar||marinated artichoke hearts|
|4 oz.||light cream cheese, softened|
|2 tbsp||light sour cream or plain Greek Yogurt|
|1 tbsp||vegetable oil|
|1/2 tsp||dry mustard|
|pinch||freshly ground black pepper|
|1/4 cup||chopped fresh basil|
Drain artichoke hearts. In a food processor, puree together artichoke hearts, cream cheese, sour cream or yogurt, oil, mustard and pepper until smooth.
Transfer to small bowl. (Make ahead: Dip can be covered and refrigerated for up to 24 hours.)
Stir in basil right before serving.
Source: Canadian Living's Best Appetizers Made Easy, Telemedia Communications Inc. and the Madison Press Ltd.