Ingredients
-
1
-
1
-
2
-
1
-
1/2
-
1/4
-
1
-
1/8
-
1/8
-
2
-
1/3
-
-
-
-
Directions
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 , 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!, 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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Steps
|
1
Done
|
Finely Chop Artichokes in Food Processor. |
|
2
Done
|
Add Lemon Juice, Chives, Dill Weed, and Garlic Powder; Pulse to Combine. |
|
3
Done
|
With Motor Running, Add Oil in Steady Stream, Until Combined. |
|
4
Done
|
Add Parmesan, Pepper and Salt; Pulse to Combine. |
|
5
Done
|
Set Aside. |
|
6
Done
|
as Follows Layer the Following Ingredients in Each of Two 1 1/2 Cup |
|
7
Done
|
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
Done
|
Cover and Refrigerate Up to 2 Hours or Up to 1 Week. |
