Layered Artichoke and Cheese Spread

"I found this recipe last holiday season in the Milwaukee Journal. I like the fact it makes 2 bowls...1 for giving and 1 for KEEPING! The cook time includes the minimum set time."
 
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Ready In:
2hrs 20mins
Ingredients:
11
Yields:
3 cups
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ingredients

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directions

  • Finely chop artichokes in food processor.
  • Add lemon juice, chives, dill weed, and garlic powder; pulse to combine.
  • With motor running, add oil in steady stream, until combined.
  • Add Parmesan, pepper and salt; pulse to combine.
  • Set aside.
  • As follows layer the following ingredients in each of two 1 1/2 cup
  • glass bowls: half of 1 tub cream cheese, a quarter of red pepper, half of the artichoke mixture, the remaining cream cheese tub, and a quarter of the red pepper.
  • Cover and refrigerate up to 2 hours or up to 1 week.

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Reviews

  1. Halved the recipe, and the only thing I did different was using fresh garlic. It was very good with a salad stuffed pita bread. Thanks Michelle!
     
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