Tuscan Cream Cheese Spread

Tuscan Cream Cheese Spread created by spatchcock

A yummy spread for crisp crackers. I make it anytime I have guests. If you like artichoke hearts, you'll like this! Originally from allrecipes.com, submitted by Peggy Hoffius.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichokes and olives.
  • Add green onions, tomatoes, parsley and chives; gently mix together.
  • Refrigerate for several hours or overnight (if possible) to blend flavors.
  • If mixture is too thick, stir in some of the artichoke juice.
  • Bring to room temperature and serve with water crackers or other crispy bread.
  • Or, you can add more of the artichoke juice to make it more of a dip consistency, and serve with cut up veggies.
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RECIPE MADE WITH LOVE BY

@Kat in Texas
Contributor
@Kat in Texas
Contributor
"A yummy spread for crisp crackers. I make it anytime I have guests. If you like artichoke hearts, you'll like this! Originally from allrecipes.com, submitted by Peggy Hoffius."

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  1. Lightly Toasted
    This was really good, but a little too onion-y. Next time, I will cut back on the green onions a bit, but will definitely make it again.
  2. Ck2plz
    I forgot to rate this! I made this for a birthday and everybody loved it. I cut back on the green onions to 6 instead of 8. Still fabulous!
  3. MuddyMommaPottery
    when i was mixing this up i was anticipating a 4* recipe, seemed like too many onions, but it's really good and deserves at least 5*s if not more! i did make a couple changes just for personal preference. we don't care for olives and i didn't have any chives. also used dried parsley, marinated artichoke hearts, and oil packed sun dried tomatoes. i thought it was a little too stiff and wanted to cut the cream cheese just a little so i added a spoon of mayo (didn't want to use the juice from the artichokes as it was very oily.) and ended up throwing in a little parm cheese. i also made even shorter work of mixing and just tossed it all in the bowl and mixed it up. i just tried a taste on a cracker and it's just wonderful, it's in the fridge now and i expect it'll be even better after the flavors blend for a bit. i expect this would be good to stuff inside of chicken, or as a sandwhich filling. i expect this'll be a regular on our menu around here, esp at get togethers. Thanks Kat!
  4. Katie Neely
    To DIE for!!!
  5. BellyDancer
    I made this for a wine weekend getaway recently and it was very yummy! Easy to make and goes well with veggies, crackers, pretzels, toast or even straight off of a spoon!
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