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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 24 |
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I created this appetizer about 10 years ago. The combination of herbs and cheese seemed like a natural pairing. The addition of artichokes just took this over the top as a wonderful sensation.Nancy Ringer, Wichita, Kansas Ingredients:
1 teaspoon butter, melted |
1/4 cup seasoned bread crumbs |
2 packages (8 ounces each) cream cheese, softened |
1 cup (8 ounces) sour cream |
3/4 cup crumbled feta cheese |
3 green onions, chopped |
2 garlic cloves, minced |
1 teaspoon dried tarragon |
1/2 teaspoon dried basil |
1/4 teaspoon salt |
3 eggs, lightly beaten |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1 medium sweet red pepper, chopped |
assorted crackers |
Directions:
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Drizzle melted butter over bottom of pan; sprinkle bread crumbs over butter.
2. In a large bowl, beat cream cheese and sour cream until smooth. Beat in the feta cheese, onions, garlic, tarragon, basil and salt. Add eggs; beat on low speed just until combined. Fold in artichokes and red pepper. Pour into springform pan. Place pan in a large baking pan; add 1 in. of hot water to larger pan.
3. Bake at 350° for 35-40 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve with crackers. Yield: 24 servings.
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