Layered Artichoke and Cheese Spread

1. 1

   Finely chop artichokes in food processor.

2. 2

   Add lemon juice, chives, dill weed, and garlic powder; pulse to combine.

3. 3

   With motor running, add oil in steady stream, until combined.

4. 4

   Add Parmesan, pepper and salt; pulse to combine.

5. 5

   Set aside.

6. 6

   As follows layer the following ingredients in each of two 1 1/2 cup

7. 7

   glass bowls: half of 1 tub cream cheese, a quarter of red pepper, half of the artichoke mixture, the remaining cream cheese tub, and a quarter of the red pepper.

8. 8

   Cover and refrigerate up to 2 hours or up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.