Cream cheese, sour cream, scallions, garlic, thyme, and nuts blend with marinated artichoke hearts for a killer spread. The nuts give a nice crunch but are easily omitted for those with allergies.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 1 jar marinated artichoke hearts
- 4 scallions
- 1/4 cup fresh parsley
- 6 sprigs of thyme
- 8 ounces cream cheese (soft-spreading, low fat if possible)
- 1/2 cup sour cream
- 2 cloves garlic, pressed
- Salt and pepper to taste
- Squeeze of lemon juice
- 1/2 cup walnuts, sunflower seeds, or almonds, chopped
Preparation:
Drain the marinade from artichoke hearts. Chop the artichoke hearts finely with scallions, parsley, thyme, and leaves stripped from stems. Set aside.
Mix cream cheese with sour cream, garlic, salt, and pepper to taste, and squeeze of lemon juice.
Add the chopped artichoke/onion/herb mixture to cream cheese, and add chopped walnuts or other nuts. Blend well. Adjust seasonings to taste.
Yield: about 2 cups
Recipe Source: The Artichoke Cookbook by Patricia Rains (Celestial Arts)
Reprinted with permission.
Mix cream cheese with sour cream, garlic, salt, and pepper to taste, and squeeze of lemon juice.
Add the chopped artichoke/onion/herb mixture to cream cheese, and add chopped walnuts or other nuts. Blend well. Adjust seasonings to taste.
Yield: about 2 cups
Recipe Source: The Artichoke Cookbook by Patricia Rains (Celestial Arts)
Reprinted with permission.
