Artichoke-Olive Spread

Artichoke-Olive Spread


From October 28, 2005:   I made this sandwich spread that my friend Robin posted the recipe for in her feral vegetarian group and it turned out delicious.  I used a mix of green and black olives and left out the oregano artichoke and olive spread(I’m not a big fan of oregano).  I used the spread to make a fabulous sandwich which consisted of the spread, shredded carrots, and fresh baby spinach on a sourdough baguette.  The artichoke-olive spread is also great on a toasted slice of baguette (great dish for a party).  The addition of sour cream would make this spread into a wonderful dip.

Artichoke-Olive Spread

cream cheese [8 oz.] softened
1 jar [6 oz.] marinated artichoke hearts, drained and chopped*
* reserve marinade from the artichoke hearts.
1/4 cup [packed] chopped black olives
1/2 tsp. onion powder
1/2 tsp. oregano
3 Tbs. reserved artichoke marinade

Mix the cream cheese with an electric mixer until soft and smooth. Stir in artichoke hearts, olives,
seasonings, and reserved artichoke marinade. Cover and chill.

Yield: 1 1/2 cups


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