Ingredients: 1 teaspoon garlic powder 1 teaspoon oregano leaves ½ teaspoon rosemary leaves, finely crushed ½ teaspoon thyme leaves, crushed 1 package (8 ounces) frozen artichoke hearts, thawed, coarsely chopped 3 ounces Neufchâtel cheese, softened 1⁄3 cup reduced-fat mayonnaise 1⁄3 cup grated Parmesan cheese 2 tablespoons sliced green onion (optional)  2 tablespoons chopped tomato (optional)

Directions: Preheat oven to 350°F. Mix garlic powder, oregano, rosemary, and thyme in a small bowl; set aside. Place artichoke hearts in food processor; cover. Process until finely chopped. Add cream cheese, mayonnaise, Parmesan cheese, and herb mixture; cover. Process until well mixed. Spread mixture evenly in 9-inch pie plate or small casserole. Bake 15 minutes or until mixture is heated through and edges are golden brown. If desired, sprinkle with green onion and tomato. Serve with pita wedges or assorted  crackers, as desired. Makes 8 (2-tablespoon) servings. (Recipe from McCormick) *See more recipes in our sauces, dips & salad dressings collection