Artichoke Cream Cheese Spread

Artichoke Cream Cheese Spread

* 1 jar marinated artichoke hearts
* 4 scallions
* 1/4 cup fresh parsley
* 6 sprigs of thyme
* 8 ounces cream cheese (soft-spreading, low fat if possible)
* 1/2 cup sour cream
* 2 cloves garlic, pressed
* Salt and pepper to taste
* Squeeze of lemon juice
* 1/2 cup walnuts, sunflower seeds, or almonds, chopped

Preparation:  Drain the marinade from artichoke hearts. Chop the artichoke hearts finely with scallions, parsley, thyme, and leaves stripped from stems. Set aside.

Mix cream cheese with sour cream, garlic, salt, and pepper to taste, and squeeze of lemon juice.

Add the chopped artichoke/onion/herb mixture to cream cheese, and add chopped walnuts or other nuts. Blend well. Adjust seasonings to taste.
Yield: about 2 cups Recipe Source: The Artichoke Cookbook by Patricia Rains