Artichoke-Olive SpreadPosted: November 6, 2010
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 (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.
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