Artichoke Sun-Dried Tomato Spread

Inspired by the artichoke and sun-dried tomato pâté served at Paradise Pantry.
Photography By Jayme Burrows | June 06, 2016

Ingredients

  • ⅔ cup creamy goat cheese
  • ⅓ cup light cream cheese
  • ⅓ cup marinated artichoke hearts, chopped, blotted with a paper towel to remove excess oil
  • 2 tablespoons sun-dried tomatoes (not packed in oil), chopped
  • 2 tablespoons basil, cut into thin strips
  • ½ teaspoon orange zest
  • Salt to taste

Preparation

Mix first 4 ingredients in a bowl. Add basil, zest and salt. Mix just until blended.

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Ingredients

  • ⅔ cup creamy goat cheese
  • ⅓ cup light cream cheese
  • ⅓ cup marinated artichoke hearts, chopped, blotted with a paper towel to remove excess oil
  • 2 tablespoons sun-dried tomatoes (not packed in oil), chopped
  • 2 tablespoons basil, cut into thin strips
  • ½ teaspoon orange zest
  • Salt to taste
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