Labor Day Dip

1 (8 oz.) pkg. cream cheese, softened
2 scallions, chopped
5 Tbsp. yogurt
1 (14 oz.) can artichoke hearts, drained
1/2 cup Italian dressing
1/2 tsp. garlic powder
1/3 cup grated Parmesan cheese

Place cream cheese, scallions and 2 Tbsp. yogurt in food processor and
blend until smooth. Open the can of artichoke hearts and drain. Snip off
any tough edges, then chop hearts into small pieces (about the size of
green peas). Place heart pieces in a saucepan and add the Italian
dressing. Note: If using marinated artichoke hearts, omit Italian
dressing.
Add the blender mixture to the saucepan. Add remaining 3 Tbsp. yogurt,
along with garlic powder and Parmesan cheese and stir well. Heat briefly
over low flame, stirring frequently, to desired temperature. (Do not
boil.) If heating in microwave oven, heat 3 1/2 minutes on medium high,
stirring twice. Serve with assorted sliced vegetables and crackers.


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