Layered Artichoke and Cheese Spread Recipe

Layered Artichoke and Cheese Spread Recipe

  • 1 (14 ounce) can water packed artichoke hearts, drained
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons McCormick® Freeze-Dried Chives
  • 1 teaspoon McCormick® Dill Weed
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/4 cup olive oil
  • 1 cup grated Parmesan cheese
  • McCormick® Black Pepper, Ground
  • 1/8 teaspoon salt
  • 2 (8 ounce) packages whipped cream cheese
  • 1/3 cup roasted red bell peppers, drained, pat dry and chopped
  1. 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.
  2. 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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