Tuscan Cream Cheese Spread

Total Time
30mins
Prep
30 mins
Cook
0 mins

A yummy spread for crisp crackers. I make it anytime I have guests. If you like artichoke hearts, you'll like this! Originally from allrecipes.com, submitted by Peggy Hoffius.

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Ingredients

Nutrition

Directions

  1. In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichokes and olives.
  2. Add green onions, tomatoes, parsley and chives; gently mix together.
  3. Refrigerate for several hours or overnight (if possible) to blend flavors.
  4. If mixture is too thick, stir in some of the artichoke juice.
  5. Bring to room temperature and serve with water crackers or other crispy bread.
  6. Or, you can add more of the artichoke juice to make it more of a dip consistency, and serve with cut up veggies.
Most Helpful

4 5

This was really good, but a little too onion-y. Next time, I will cut back on the green onions a bit, but will definitely make it again.

5 5

I forgot to rate this! I made this for a birthday and everybody loved it. I cut back on the green onions to 6 instead of 8. Still fabulous!

5 5

when i was mixing this up i was anticipating a 4* recipe, seemed like too many onions, but it's really good and deserves at least 5*s if not more! i did make a couple changes just for personal preference. we don't care for olives and i didn't have any chives. also used dried parsley, marinated artichoke hearts, and oil packed sun dried tomatoes. i thought it was a little too stiff and wanted to cut the cream cheese just a little so i added a spoon of mayo (didn't want to use the juice from the artichokes as it was very oily.) and ended up throwing in a little parm cheese. i also made even shorter work of mixing and just tossed it all in the bowl and mixed it up. i just tried a taste on a cracker and it's just wonderful, it's in the fridge now and i expect it'll be even better after the flavors blend for a bit. i expect this would be good to stuff inside of chicken, or as a sandwhich filling. i expect this'll be a regular on our menu around here, esp at get togethers. Thanks Kat!