Creamy Artichoke and Roasted Red Pepper Spread

• Vegetarian

• Produce

  • 2 (6-ounce jars Artichoke hearts, small
  • 3 Garlic cloves
  • 1 Green onion
  • 1/4 tsp Onion powder

• Condiments

  • 1 tsp Lemon juice
  • 2 tbsp Mayonnaise

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Paprika, smoked
  • 6 oz Red peppers, roasted small
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 loaf French bread

• Dairy

  • 8 oz Cream cheese
  • 3 tbsp Parmesan cheese, grated
  • 5 tbsp Ricotta cheese

Found on azgrabaplate.com

Description

Ingredients

• 8 ounces cream cheese, softened
• 5 tablespoons ricotta cheese
• 2 tablespoons mayonnaise
• 3 tablespoons grated Parmesan cheese
• 2 (6-ounce) jars artichoke hearts, drained and chopped small
• 6 ounces roasted red peppers, drained and chopped small
• 3 garlic cloves, minced
• 1-2 green onion, to taste, diced, reserve some of the green part for garnish
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper, plus extra for garnish
• 1/4 teaspoon smoked paprika, plus extra for garnish
• 1/4 teaspoon onion powder
• 1 loaf French bread, cut into 2-inch rounds and toasted

Directions

• Add the cream cheese, ricotta, mayonnaise, and Parmesan cheese to a large bowl. Mix well until smooth and combined. Add the garlic, green onion, lemon juice, salt, pepper, paprika, and onion powder. Mix to combine. Gently fold in the artichokes and red peppers. Mix to combine. Taste and adjust the seasonings as needed. Refrigerate for at least an hour. Garnish with black pepper, paprika, and the reserved green onion. Serve with the toasted bread.