Christmas Recipes

Layered Artichoke and Cheese Spread

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.

Layered Artichoke and Cheese Spread recipe

Prep: 30 min | Refrigerate: 2 hr | Yield: 36 (2 teaspoon) servings

Ingredients

  • 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

Instructions

  1. Finely chop artichokes in food processor.
  2. Add lemon juice, chives, dill, and garlic; pulse to combine.
  3. With motor running, add olive oil in steady stream, until combined.
  4. Add Parmesan cheese, pepper and salt; pulse to combine.
  5. 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.
  6. Refrigerate for at least 2 hours or up to one week.

Attribution

Recipe used with permission from: McCormick McCormick



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