food Layered Artichoke and Cheese Spread recipe

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Layered Artichoke and Cheese Spread recipe

36 servings

Ingredients:

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® Ground Black Pepper

1/8 teaspoon salt

2 (8 ounce) packages whipped cream cheese

1/3 cup roasted red bell peppers, drained, pat dry and chopped

Instructions:

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.