Artichoke-Cheese Spread

Prep: 25 min., Chill: 2 hrs.

Yield: Makes 8 to 10 appetizer servings

Ingredients

• 2  (8-ounce) packages cream cheese, softened
• 1/4  cup  finely chopped green onion tops
• 1  (14-ounce) can artichoke hearts, drained and finely chopped
• 1  cup  freshly grated Parmesan cheese
• 2  garlic cloves, pressed
• 2  tablespoons  olive oil
• 1  tablespoon  lemon juice
• 1/2  teaspoon  ground red pepper
• 3/4  cup  bottled roasted red bell peppers, drained and chopped
• Assorted fresh lettuce
• Thin white or wheat bread slices, crusts removed and cut into triangles
• Red, yellow, and orange bell pepper strips
• Garnishes: bottled roasted red bell pepper strip, slivered; radish slices

Preparation

Stir together cream cheese and green onion tops, blending well; set aside.

Stir together artichoke hearts and next 5 ingredients.

Spread one-third of cream cheese mixture on bottom of a 4-cup glass bowl lined with plastic wrap. Layer with half of chopped roasted bell peppers, 3/4 cup artichoke mixture, and one-third of cream cheese mixture. Repeat layers with remaining chopped roasted bell peppers, artichoke mixture, and cream cheese mixture. Cover and chill at least 2 hours.

Invert onto a serving plate, and remove plastic wrap. Serve over lettuce with bread slices and bell pepper strips. Garnish, if desired.