This easy cheese spread from Shelly Westerhausen Worcel, author of Platters and Boards, is highly addictive thanks to the slight tang and brightness from marinated artichoke hearts and smokiness from the smoked gouda. You can make the spread a few days ahead and store in the fridge until ready to serve.

Source: Midwest Living

Gallery

Credit: Kelsey Hansen

Recipe Summary

total:
15 mins
Servings:
10
Yield:
2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place cream cheese in a medium bowl; let soften at room temperature. Add sour cream and beat with a mixer until light and fluffy, about 2 minutes.

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  • Finely chop artichoke hearts. Add to bowl, along with Gouda cheese, chives, garlic powder, a few grinds of black pepper and a pinch of kosher salt. Stir to combine.

  • Transfer to a serving bowl and top with more chives to serve right away. (Or cover and chill up to 1 week. Let stand at room temperature 30 minutes before serving.)

Nutrition Facts

179 calories; fat 16g; cholesterol 44mg; saturated fat 9g; carbohydrates 2g; mono fat 2g; poly fat 1g; sugars 1g; protein 6g; vitamin a 310.3IU; vitamin c 1.6mg; riboflavin 0.1mg; folate 3.3mcg; vitamin b12 0.1mcg; sodium 306mg; potassium 45mg; calcium 28mg; iron 0.1mg.
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