TUSCAN CHEESE SPREAD

By jarren

Ingredients

• 16 oz (500 g) cream cheese, softened
• 1/2 tsp (2 mL) basil, crumbled
• 1/4 tsp (1 mL) oregano, crumbled
• 1/8 tsp (0.5 mL) hot pepper sauce
• 2 cloves garlic, crushed
• 1 can (14 oz/398 mL) artichoke hearts, drained, chopped and patted dry
• 1/3 cup (75 mL) chopped green onions
• 1/3 cup (75 mL) chopped pitted Kalamata olives
• 1/3 cup (75 mL) chopped drained oil-packed dried tomatoes, patted dry
• 1/4 cup (50 mL) chopped fresh parsley

Details

Servings 3

Preparation

Step 1

Using medium speed of an electric mixer, beat together cream cheese, basil, oregano, hot pepper sauce and garlic until blended. Stir in remaining ingredients (artichokes through parsley). Cover and refrigerate for at least 2 hours or up to 2 days. Serve with baguette slices or celery sticks.