Artichoke & Lemon Cheese Spread
Prep time: 
Total time: 
  • 1 clove garlic
  • 1 small jar (6.5 ounces) marinated artichoke hearts, drained
  • freshly grated zest of 1?2 lemon
  • 1 teaspoon freshly squeezed lemon juice
  • ½ teaspoon dried dill
  • 1 8-ounce package cream cheese, softened
  • salt and pepper to taste
Food processor method:
  1. Drop garlic through feed tube with machine running to mince. Add artichoke hearts; pulse-process to chop. Add lemon zest and juice, thyme and cream cheese. Process to blend. Correct seasonings.
By hand:
  1. Mince garlic. Chop artichoke hearts finely. Combine garlic, artichoke hearts, lemon zest and juice, thyme and cream cheese in mixing bowl. Blend well. Correct seasonings.
To serve:
  1. Spoon cheese mixture into two 6-ounce crocks or ramekins, smoothing the tops. Cover tightly and chill. Make ahead and refrigerate up to one week, or freeze for two months.
  2. Let stand at room temperature 10 to 15 minutes before serving to soften. Serve on a tray surrounded with crackers or small toasts, or with a pastry bag, pipe rosettes of the cheese spread onto crackers for a more elegant presentation. Sprinkle with freshly chopped chives.
  3. Makes two crocks, each serving four.
Recipe by Sprung At Last at