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Artichoke Spread with Blue Cheese

Artichoke Spread

Serve this delicious artichoke and blue cheese spread with mild-flavored crackers.


  • Butter for greasing pan
  • 3 tablespoons seasoned dry bread crumbs
  • 2 (8 ounce) packages cream cheese, softened
  • 2 cups (12 ounces) Wisconsin Blue Cheese, crumbled
  • 1 1/3 cups dairy sour cream, divided use
  • 3 large eggs
  • 3 tablespoons butter
  • 1 large shallot, minced
  • 1 tablespoon each: minced fresh basil and fresh oregano OR 2 teaspoons each: dried basil and oregano
  • 1/4 teaspoon white pepper
  • 1 cup chopped artichoke hearts, drained well
  • Quartered artichoke hearts for garnish, if desired


  1. Heat oven to 375 degrees F (190 degrees C).
  2. Butter bottom and sides of a 9-inch springform pan. Sprinkle with bread crumbs.
  3. Refrigerate.
  4. Beat cream cheese in large mixer bowl until light and fluffy.
  5. Stir in blue cheese and 2/3 cup sour cream.
  6. Beat in eggs.
  7. Sauté shallot in butter until tender, about 5 minutes.
  8. Stir shallot into cheese mixture along with herbs and pepper. Fold in artichoke pieces. Pour into prepared pan.
  9. Bake for 35 to 45 minutes, or until puffed and golden brown.
  10. Cool for 10 minutes.
  11. Spread remaining sour cream over top. Garnish with artichoke quarters. Bake for 5 minutes.
  12. Cool to room temperature on wire rack.
  13. Refrigerate several hours or overnight.
  14. To serve, place on serving plate. Carefully run knife around outer edges; remove sides of pan.

Yield: 14 to 16 appetizer servings

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin

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