Ingredients
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2 (8 ounce) packages cream cheese, softened
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2 teaspoons chopped garlic
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1 teaspoon salt
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1 (14 ounce) can artichoke hearts, drained and chopped (save the juice)
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1/3 cup chopped black olives
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8 green onions, chopped
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1/4 cup parsley, chopped
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1 tablespoon fresh chives, chopped
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3 ounces sun-dried tomatoes, softened and chopped
Instructions
- 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.