Dip

Artichoke, Garlic and Herb Cream Cheese Spread

Lori Vachon
July 20, 2013
7

Continuing with my love of artichokes, here’s a savory spin to break the monotony of your basic cheese spread. Serve with pita chips or crackers, or make toast cut-outs (I used multi-grain bread for mine) from your favorite cookie cutter. And, punching out the bread shapes is a great and easy way to get the kiddos involved in the kitchen without creating a huge mess for mom to clean up later. When choosing the herbs, I just selected my favorites and the ones I thought would work well together.

6 oz. marinated artichokes, drained and chopped
8 oz. cream cheese
3/4 tsp. dried garlic
1/2 tsp. chives
1/2 tsp. dill weed
1/2 tsp. parsley
1/2 tsp. oregano
1/2 tsp. dried red & green pepper flakes (optional)
1/4 tsp. onion powder
1/8 tsp. white pepper
Chop artichokes in blender or food processor. Combine all ingredients in medium bowl and allow to chill for several hours. Serve with toasted bread, pita chips or crackers.
See the full directions on my site
Nutritions

Calories
881

Sodium
910mg
37% DV

Fat
68g
105% DV

Protein
19g
39% DV

Carbs
29g
9% DV

Fiber
11g
44% DV
Snack

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Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

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See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV