Tuscan Cream Cheese Spread
photo by spatchcock
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
20
ingredients
- 2 (453.59 g) package cream cheese, softened
- 9.85 ml chopped garlic
- 4.92 ml salt
- 396.89 g can artichoke hearts, drained and chopped (save the juice)
- 78.78 ml chopped black olives
- 8 green onions, chopped
- 85.04 g sun-dried tomatoes, softened and chopped
- 59.14 ml parsley, chopped
- 14.79 ml fresh chives, chopped
directions
- 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 overnight (if possible) to blend flavors.
- If mixture is too thick, stir in some of the artichoke juice.
- Bring to room temperature and serve with water crackers or other crispy bread.
- Or, you can add more of the artichoke juice to make it more of a dip consistency, and serve with cut up veggies.
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Reviews
-
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!
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RECIPE SUBMITTED BY
Kat in Texas
Boerne, TX