Tuscan Cream Cheese Spread
2 (8 ounce) packages cream cheese, softened
2 teaspoons garlic, chopped
1 teaspoon salt
1 (14 ounce) can artichoke hearts, drained and chopped (save the juice)
1/3 cup black olives, chopped
8 green onions, chopped
3 ounces sun-dried tomatoes, softened and chopped
1/4 cup parsley, chopped
1 tablespoon fresh chives, chopped
In a medium bowl mix cream cheese, garlic, and salt. Add artichokes, olives, green onions, tomatoes, parsley, and chives. Gently mix together. Refrigerate for several hours or overnight to blend flavors. If mixture is too thick stir in some of the artichoke juice.
Bring to room temperature and serve with crackers or crispy bread. If you want a thinner dip consistency, add more of the artichoke juice and serve with cut up vegetables.
2 (8 ounce) packages cream cheese, softened
2 teaspoons garlic, chopped
1 teaspoon salt
1 (14 ounce) can artichoke hearts, drained and chopped (save the juice)
1/3 cup black olives, chopped
8 green onions, chopped
3 ounces sun-dried tomatoes, softened and chopped
1/4 cup parsley, chopped
1 tablespoon fresh chives, chopped
In a medium bowl mix cream cheese, garlic, and salt. Add artichokes, olives, green onions, tomatoes, parsley, and chives. Gently mix together. Refrigerate for several hours or overnight to blend flavors. If mixture is too thick stir in some of the artichoke juice.
Bring to room temperature and serve with crackers or crispy bread. If you want a thinner dip consistency, add more of the artichoke juice and serve with cut up vegetables.