Cobblestone Mill - Artichoke-Cheese Spread

	Home RecipesArtichoke-Cheese Spread

Servings: Makes 8 to 10 appetizer servings

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
	Cobblestone Mill 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.

Prep: 15 min., Cook: 25 min.

Recipe and photo courtesy of Southern Living Magazine®

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