Ingredients :
¼ cup Asiago cheese
1/8 tsp stevia
¾ cup sour cream or yogurt
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

Directions:
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 over proof dish for 15- 20 minutes at 350 degrees

Variation: Vegetarian Sandwich Spread
Prepare as above but do not add the reserved water and juice in to the mix. The resulting consistency is perfect for spreading on you favourite bread.