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Layered Artichoke and Cheese Spread

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“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.”
READY IN:
2hrs 20mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Finely chop artichokes in food processor.
  2. Add lemon juice, chives, dill weed, and garlic powder; pulse to combine.
  3. With motor running, add oil in steady stream, until combined.
  4. Add Parmesan, pepper and salt; pulse to combine.
  5. Set aside.
  6. As follows layer the following ingredients in each of two 1 1/2 cup
  7. 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.
  8. Cover and refrigerate up to 2 hours or up to 1 week.

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