1 (13 3/4 oz.) can artichokes (hearts) in water, drained
1/2 c. sour cream
1/3 c. mayonnaise
1/4 c. grated Parmesan cheese
1/2 c. fresh bread crumbs
2 tbsp. butter
1 tbsp. chopped parsley

In food processor or blender, puree: artichoke hearts, sour cream, mayonnaise and Parmesan cheese. Pour into a 2 1/2 to 3-cup oven-proof casserole. In a small bowl mix 1/4 cup bread crumbs, butter and chopped parsley. Sprinkle over artichoke mixture. Bake in preheated 350 degree oven 25 minutes or until hot. Garnish with cooked fresh artichoke leaves. Make 2 cups.

Per 2 tablespoons: 79 calories, 2 g protein, 3 g carbohydrates, 7 gm fat, 12 mg chol, 82 mg sodium.