Guest guest Posted December 31, 2005 Report Share Posted December 31, 2005 Oooooooooooooh I have Tofutti sream cheese and all the rest of these ingredients. Mya and I love olives and artichokes. I thnk I should make this tomorrow also. It sounds out of this world good. Thank you! Donna ~ PT ~ <patchouli_troll wrote: This is one of my favorite sandwich spreads. Smear it on a crusty loaf of bread that you slice in half, then add layers of slices of your favorite sandwich filler veggies, and slice into single serving sizes for a great buffet table dish. Artichoke-Olive Sandwich Spread cream cheese [8 oz.] softened 1 jar [6 oz.] marinated artichoke hearts, drained and chopped* * reserve marinade from the artichoke hearts. 1/4 cup [packed] chopped black olives 1/2 tsp. onion powder 1/2 tsp. oregano 3 Tbs. reserved artichoke marinade Mix the cream cheese with an electric mixer until soft and smooth. Stir in artichoke hearts, olives, seasonings, and reserved artichoke marinade. Cover and chill. Yield: 1 1/2 cups ~ pt ~ / Winter is on my head, but eternal spring is in my heart. ~ Victor Hugo (1802 - 1885) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2006 Report Share Posted January 2, 2006 I made these for lunch yesterday and were they good. I added a little minced onion since I'm an onion fanatic. I have some leftover for today. Thank you! Donna ~ PT ~ <patchouli_troll wrote: This is one of my favorite sandwich spreads. Smear it on a crusty loaf of bread that you slice in half, then add layers of slices of your favorite sandwich filler veggies, and slice into single serving sizes for a great buffet table dish. Artichoke-Olive Sandwich Spread cream cheese [8 oz.] softened 1 jar [6 oz.] marinated artichoke hearts, drained and chopped* * reserve marinade from the artichoke hearts. 1/4 cup [packed] chopped black olives 1/2 tsp. onion powder 1/2 tsp. oregano 3 Tbs. reserved artichoke marinade Mix the cream cheese with an electric mixer until soft and smooth. Stir in artichoke hearts, olives, seasonings, and reserved artichoke marinade. Cover and chill. Yield: 1 1/2 cups ~ pt ~ / Winter is on my head, but eternal spring is in my heart. ~ Victor Hugo (1802 - 1885) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2006 Report Share Posted January 2, 2006 i'm totally addicted to pt's artichoke-olive spread....sooo yummy! i've made wonderful sandwiches with it....the spread on a french (sourdough is good too) baguette with shredded carrot and fresh baby spinach. i want to try to make it with non-dairy cream cheese. susie --- purplepassion <thelilacflower wrote: > I made these for lunch yesterday and were they good. > I added a little minced onion since I'm an onion > fanatic. I have some leftover for today. > Thank you! Donna ________ DSL – Something to write home about. Just $16.99/mo. or less. dsl. Quote Link to comment Share on other sites More sharing options...
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