Layered Artichoke and Cheese Spread |
|
 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
|
I found this recipe last holiday season in the Milwaukee Journal. I like the fact it makes 2 bowls...1 for giving and 1 for KEEPING! The cook time includes the minimum set time. Ingredients:
1 (13 3/4 ounce) can water packed artichokes, drained |
1 tablespoon fresh lemon juice |
2 tablespoons dried chives |
1 teaspoon dried dill |
1/2 teaspoon garlic powder |
1/4 cup olive oil |
1 cup grated parmesan cheese |
1/8 teaspoon ground black pepper |
1/8 teaspoon salt |
2 (8 ounce) containers whipped cream cheese |
1/3 cup roasted red pepper, drained, pat dry and chopped |
Directions:
1. Finely chop artichokes in food processor.
2. Add lemon juice, chives, dill weed, and garlic powder; pulse to combine.
3. With motor running, add oil in steady stream, until combined.
4. Add Parmesan, pepper and salt; pulse to combine.
5. Set aside.
6. As follows layer the following ingredients in each of two 1 1/2 cup
7. glass bowls: half of 1 tub cream cheese, a quarter of red pepper, half of the artichoke mixture, the remaining cream cheese tub, and a quarter of the red pepper.
8. Cover and refrigerate up to 2 hours or up to 1 week.
|
|