Layered Artichoke and Cheese Spread makes a visually attractive addition to your holiday table. Artichoke hearts mixed with cheese, chives, dill weed and garlic are a great combination.
1 (13.75 ounce) can artichoke hearts packed in water, drained
1 tablespoon fresh lemon juice
2 tablespoons McCormick® Chives
1 teaspoon McCormick® Dill Weed
1/2 teaspoon McCormick® Garlic Powder
1/4 cup olive oil
1 cup grated Parmesan cheese
1/8 teaspoon McCormick® Ground Black Pepper
1/8 teaspoon salt
2 (8 ounce) tubs whipped cream cheese
1/3 cup roasted red bell peppers, drained, patted dry and chopped
Finely chop artichokes in food processor.
Add lemon juice, chives, dill, and garlic; pulse to combine.
With motor running, add olive oil in steady stream, until combined.
Add Parmesan cheese, pepper and salt; pulse to combine.
Layer ingredients in each of two 1 1/2 cup glass bowls as follows: 1/2 of one cream cheese tub, 1/4 of bell peppers, 1/2 of artichoke mixture, 1/2 of remaining cream cheese tub and 1/4 of bell peppers. Cover.
Refrigerate for at least 2 hours or up to one week.