Artichoke Cheese Spread

I think our dear Michael at Designs by Gollum is in the home stretch with her editing by now. She has been a real trooper to continue hosting us. Thank you Michael!

I have learned one thing about cooking. If “location, location, location” is the real estate mantra, then “presentation, presentation, presentation” is the food mantra! The other one for me, is “easy, easy, easy”! I like a lot of bang for the buck! This recipe is in my notebook with the note—“easy, pretty, and good” written in the margin. I think you'll agree!

Ignore that nasty little crumb in the foreground…I’ve had a long day. This is a great do ahead for your own party or for taking to one of the many festivities surrounding the holiday. This one is going to a Rebels vs. Vols pregame dinner party. Try it…you’ll like it :)

Artichoke Cheese Spread

Stir together two (8 oz.) packages of cream cheese and 1/2 cup finely chopped green onion tops. Set aside. Stir together: one (14 0z.) can drained and finely chopped artichoke hearts, one cup grated parmesan cheese (I use the kind in the bag:), two cloves of pressed garlic, two tablespoons of olive oil, one tablespoon of lemon juice, and 1/4 teaspoon of ground red pepper. Set aside. Drain and chop one jar of roasted red bell peppers.

To assemble use a four cup bowl. Line it with plastic wrap covering all sides. Divide and layer the cream cheese mixture, roasted bell pepper, and cheese/artichoke mixture. Repeat layers. I pat and shape each layer with a spatula. Cover and chill at least two hours. When you are ready to serve it, invert onto a plate and remove the plastic wrap. The plastic wrap ensures no sticking! I like to serve it with bagel rounds, but any cracker you like will do! Garnish red and green for Christmas!

Hope you like it. Click on the Foodie Friday button on my sideboard to see what’s cookin’ !