Ingredients:
2 (8 ounce) packages cream cheese, softened
2 teaspoons chopped garlic
1 teaspoon salt
1 (14 ounce) cans artichoke hearts, drained and chopped ( save the juice)
1/3 cup chopped black olives
8 green onions, chopped
3 ounces sun-dried tomatoes, softened and chopped
1/4 cup parsley, chopped
1 tablespoon fresh chives, chopped
Directions:
In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichokes and olives.
Add green onions, tomatoes, parsley and chives; gently mix together.
Refrigerate for several hours or overnight (if possible) to blend flavors.
If mixture is too thick, stir in some of the artichoke juice.
Bring to room temperature and serve with water crackers or other crispy bread.
Or, you can add more of the artichoke juice to make it more of a dip consistency, and serve with cut up veggies.
Servings: 20
Time preparation: 30 min.
Time total: 30 min.