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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.

 

 

 


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