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Layered Artichoke and Cheese Spread




Source of Recipe


mystic6799


List of Ingredients




1 can (13.75 ounces) water packed artichoke hearts, drained
1 tablespoon fresh lemon juice
2 tablespoons McCormick® Gourmet CollectionTM Chopped 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 tubs (8 ounces each) whipped cream cheese
1/3 cup roasted red bell peppers, drained, pat dry and chopped


Recipe



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, 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 and refrigerate at least 2 hours or up to one week.