Tuscan Cream Cheese Spread
From singasongof6pans 16 years agoIngredients
- 2 8 oz packages cream cheese, softened shopping list
- 2 tsp chopped garlic shopping list
- 1 tsp salt shopping list
- 1 14 oz can artichoke hearts, drained and chopped, with juice reserved shopping list
- 1/3 cup chopped black olives shopping list
- 8 green onions, finely chopped shopping list
- 3 ounces sun-dried tomatoes, softened and chopped shopping list
- 1/4 cup parsley, chopped shopping list
- 1 Tbsp fresh chives, chopped shopping list
How to make it
- In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichokes and olives.
- Add green onions, tomatoes, parsley and chives; gently mix together.
- Refrigerate for several hours or preferably overnight to blend flavors.
- If mixture is too thick, stir in some of the artichoke juice.
- Bring to room temperature and serve with crackers or other crispy bread.
- To convert to a wonderful dip, just add more artichoke juice and serve with cut up vegetables like carrots, onions, and broccoli.
The Rating
Reviewed by 2 people-
This is so delicious on toasted crumpets and bagels. I have also used a blob in fresh made pasta. I just mixed it into the hot (drained) pasta and let it melt and make it creamy. Sooo yummy! Thanks for the great recipe.
grumblebee in victoria loved it
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