Artichoke-Cheese Spread

Artichoke-Cheese Spread

Southern Living DECEMBER 2004

  • Yield: Makes 8 to 10 appetizer servings
  • Prep time: 25 Minutes
  • Chill: 2 Hours


  • 2 (8-ounce) packages cream cheese, softened
  • 1/4 cup finely chopped green onion tops
  • 1 (14-ounce) can artichoke hearts, drained and finely chopped
  • 1 cup freshly grated Parmesan cheese
  • 2 garlic cloves, pressed
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground red pepper
  • 3/4 cup bottled roasted red bell peppers, drained and chopped
  • Assorted fresh lettuce
  • Thin white or wheat bread slices, crusts removed and cut into triangles
  • Red, yellow, and orange bell pepper strips
  • Garnishes: bottled roasted red bell pepper strip, slivered; radish slices


Stir together cream cheese and green onion tops, blending well; set aside.

Stir together artichoke hearts and next 5 ingredients.

Spread one-third of cream cheese mixture on bottom of a 4-cup glass bowl lined with plastic wrap. Layer with half of chopped roasted bell peppers, 3/4 cup artichoke mixture, and one-third of cream cheese mixture. Repeat layers with remaining chopped roasted bell peppers, artichoke mixture, and cream cheese mixture. Cover and chill at least 2 hours.

Invert onto a serving plate, and remove plastic wrap. Serve over lettuce with bread slices and bell pepper strips. Garnish, if desired.


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Artichoke-Cheese Spread Recipe