Best 17 Artichoke Spread Recipes

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Artichoke spread, a delectable and versatile dip, makes an excellent appetizer, snack, or even a sandwich filling. With its creamy texture and savory flavor, it's a crowd-pleaser that can be easily prepared at home using fresh or canned artichokes. Whether you're looking for a simple and quick recipe or one with a more complex flavor profile, there's an artichoke spread recipe out there to suit your taste. So, gather your ingredients, put on your apron, and embark on a culinary journey to discover the best artichoke spread recipe just for you.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE AND CRAB SPREAD



Artichoke and Crab Spread image

I bought a similar spread at the grocery store a while back, and I thought that I could do it better and cheaper myself. You can use imitation crab, instead of the real thing if you like. I use cooked and frozen artichoke hearts or you can buy fresh artichokes, and cook the hearts up yourself.

Provided by Joanne

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 1h15m

Yield 12

Number Of Ingredients 6

3 frozen cooked artichoke hearts, thawed and quartered
2 (8 ounce) packages cream cheese, softened
4 ounces crabmeat
3 green onions
1 clove garlic
1 teaspoon lemon juice

Steps:

  • Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
  • Pour dip into a non-metallic bowl, and chill for 1 hour.
  • Serve with crackers or vegetables.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 1.7 g, Cholesterol 49.5 mg, Fat 13.2 g, Fiber 0.3 g, Protein 5 g, SaturatedFat 8.2 g, Sodium 152.7 mg, Sugar 0.2 g

ARTICHOKE SPREAD



Artichoke Spread image

A yummy hot artichoke spread that's perfect for company! Smooth and cheesy wins the race to your happy tummy. Serve it with bread, crackers or veggies.

Provided by SARAHSUE

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Time 30m

Yield 24

Number Of Ingredients 6

1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package cream cheese
1 cup grated Parmesan cheese
½ cup mayonnaise
1 clove garlic, peeled
¾ teaspoon dried dill weed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
  • Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 2.4 g, Cholesterol 15.7 mg, Fat 8.1 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 216.6 mg, Sugar 0.1 g

ARTICHOKE SPREAD WITH GARLIC BREAD



Artichoke Spread with Garlic Bread image

I've tried several different artichoke dip recipes, but this one is the absolute best! I serve it at nearly every family gathering and there are never any leftovers. This is probably my most-requested recipe. -Heidi Iacovetto, Phippsburg, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 2h10m

Yield 16 servings.

Number Of Ingredients 6

2 packages (8 ounces each) cream cheese, cubed
1 can (14 ounces) water-packed artichoke hearts, drained and quartered
1 cup fresh spinach, torn
3/4 cup shredded Parmesan cheese
2 green onions, chopped
1 loaf (16 ounces) frozen garlic bread

Steps:

  • Combine the first 5 ingredients in a bowl; transfer to a 1-1/2-qt. slow cooker. Cook, covered, on low, until cheese is melted, 2-3 hours. Meanwhile, prepare garlic bread according to package directions. Slice and serve with hot dip.

Nutrition Facts : Calories 222 calories, Fat 15g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 395mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

SPINACH ARTICHOKE SPREAD



Spinach Artichoke Spread image

"This baked spinach and artichoke blend makes a great appetizer for any occasion," remarks Nancy Farmer of Jordan, Arkansas. Serve it warm from the oven with reduced-fat crackers.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 cups.

Number Of Ingredients 8

1 package (8 ounces) reduced-fat cream cheese, softened
1 cup reduced-fat sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) frozen artichoke hearts, thawed, drained and chopped
2 teaspoons lemon juice
1/2 teaspoon salt-free seasoning blend
1/2 teaspoon pepper
Reduced-fat crackers

Steps:

  • In a large bowl, beat cream cheese and sour cream until smooth. Stir in spinach and artichokes. Add the lemon juice, seasoning blend and pepper. , Transfer to a 9-in. pie plate coated with cooking spray. Bake at 350° for 20-30 minutes or until mixture bubbles around the edges. Serve warm with crackers.

Nutrition Facts : Calories 49 calories, Fat 3g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 82mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ARTICHOKE AND EGG SPREAD



Artichoke and Egg Spread image

Eat with crackers. Friends will think you are good at exotic cooking with this mix of curry powder.

Provided by The genealogist cook

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Artichoke Dip Recipes

Time 10m

Yield 10

Number Of Ingredients 6

1 (14 ounce) can artichoke hearts, drained and chopped
½ cup mayonnaise
½ cup sour cream
3 hard-boiled eggs, chopped
½ teaspoon curry powder, or to taste
salt and ground black pepper to taste

Steps:

  • Combine artichoke hearts, mayonnaise, sour cream, eggs, curry powder, salt, and black pepper in a bowl until well mixed.

Nutrition Facts : Calories 140 calories, Carbohydrate 3.6 g, Cholesterol 72.8 mg, Fat 12.7 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 232.9 mg, Sugar 0.3 g

ARTICHOKE-BASIL SPREAD



Artichoke-Basil Spread image

Try this spread on our Artichoke and Salami Sandwiches, or as a dip for crudite and pita chips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Yield Makes 1 cup

Number Of Ingredients 6

1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
1/4 cup fresh basil, chopped
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper

Steps:

  • In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse briefly to combine. Serve on a sandwich or with crackers or crudites. Store in the refrigerator for up to 3 days.

ARTICHOKE CRAB SPREAD (FOR THE CROCK POT)



Artichoke Crab Spread (For the Crock Pot) image

This is a great tasting dip that can be put together quickly. It has a thick spread consistency, but can easily be thinned with milk for dip with chips based on personal preference.

Provided by Chris from Kansas

Categories     Spreads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 7

1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1 (8 ounce) package cream cheese, cubed
4 medium green onions, sliced
1 cup shredded imitation crabmeat
1/2 cup grated parmesan cheese
4 teaspoons lemon juice
cracker

Steps:

  • Spray inside of 1-3 quart slow cooker with cooking spray.
  • Place all ingredients except crackers in cooker.
  • Cover and cook on low setting for 1 to 1 1/4 hours or on high setting for 30 to 45 minutes or until cream cheese is melted. Stir until cheese is smooth.
  • Scrape down side of cooker with rubber spatula to help prevent edge of spread from burning. Turn to low heat setting and hold for up to 3 hours.
  • Serve with crackers.

ARTICHOKE AND TUNA PANINI WITH GARBANZO BEAN SPREAD



Artichoke and Tuna Panini with Garbanzo Bean Spread image

Provided by Giada De Laurentiis

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 17

1 (15 1/2-ounce) can garbanzo beans, drained
2 cloves garlic
1/4 cup fresh mint
2 teaspoons lemon zest
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup pitted black olives, finely chopped
2/3 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (5 1/2-ounce) cans Italian tuna in olive oil, drained (recommended: Flot)
1 (13 3/4-ounce) can quartered artichoke hearts, drained
8 mini baguettes, sliced in 1/2 lengthwise
2 cups arugula
Special equipment: Brown parchment paper for wrapping the sandwiches

Steps:

  • To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.
  • To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.
  • Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve.

FRESH FOCACCIA WITH MARINATED CHICKEN AND SPINACH AND ARTICHOKE SPREAD



Fresh Focaccia with Marinated Chicken and Spinach and Artichoke Spread image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 33

4 boneless skinless chicken breasts
1/2 cup Balsamic Base, recipe follows (or balsamic vinegar)
5 ounces (1/2 a box) frozen chopped spinach, defrosted, drained
1/2 cup sour cream
2 tablespoons mayonnaise
1 clove garlic, grated
1 lemon, zested and juiced
1 lemon, zested and juiced
Salt and freshly cracked black pepper
Salt and freshly cracked black pepper
One 6-ounce jar marinated artichoke hearts, drained
Fresh Focaccia, recipe follows
1/2 cup sun-dried tomatoes packed in oil, sliced into thin strips
1 pound ball fresh mozzarella, sliced into 1/4-inch slices
2 cups arugula
4 cups balsamic vinegar
2 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
8 fresh basil leaves
5 sprigs fresh thyme
4 cloves garlic, crushed
1 large shallot, roughly chopped
2 cups warm water (105 to 110 degrees F)
1 tablespoon sugar
2 packages active dry yeast
4 cups all-purpose flour, plus more for dusting
1 cup whole wheat flour
1 1/2 tablespoons kosher salt
1 teaspoon chopped fresh rosemary, finely chopped, plus leaves, for garnish
1 cup olive oil, plus more for brushing
8 thinly sliced rounds beefsteak tomato
2 tablespoons grated Parmesan

Steps:

  • For the chicken: Marinate the chicken in the Balsamic Base for at least 30 minutes or up to 2 hours in the refrigerator.
  • Preheat a grill pan or grill over medium-high heat.
  • Let any excess marinade drip off the chicken, and then grill the chicken for 5 to 6 minutes per side until cooked through. Once cooked, let rest 5 to 10 minutes. Then slice thinly on the bias.
  • For the spinach and artichoke spread: Squeeze the drained spinach with a kitchen towel to dry it out. Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice. Puree until smooth. Taste for seasoning and add the artichokes. Pulse 2 to 3 times to leave the artichokes slightly chunky.
  • For the sandwich build: Cut the Fresh Focaccia in half equatorially. Spread each half with Spinach Artichoke Spread. Then, on the bottom of the bread, sprinkle over the sliced sun-dried tomatoes, top with chicken slices, place a layer of mozzarella down and top with arugula. Place on the other half of bread and cut into as many pieces as you like and enjoy!
  • Heat the balsamic vinegar in a heavy-bottomed saucepan over medium heat. Add the brown sugar, salt, pepper, basil, thyme, garlic and shallots into the saucepan and stir. Bring the mixture to a gentle simmer and let cook until the liquid is reduced by half, 30 to 45 minutes. Once the mixture is reduced, strain it through a fine mesh strainer set over a bowl and let cool. Store the balsamic base in the fridge; it's great in salad dressings, marinades, drizzled over steaks...let your imagination run wild.
  • Place the water in the bowl of a stand mixer. Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes.
  • In a mixing bowl, combine the all-purpose and wheat flours together with the salt and chopped rosemary. Gradually add the flour mixture to the bloomed yeast in the mixing bowl. Then add 1/2 cup of the olive oil.
  • Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes. The dough will be very loose.
  • Transfer the dough to a clean, floured surface and knead the dough by hand for 2 to 3 minutes.
  • Wipe out the bowl you mixed the dough in and then coat the bowl with some olive oil. Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes.
  • Oil a 9-by-13-inch baking sheet with the remaining 1/2 cup olive oil. Spread the dough into the pan using your fingertips to create dimples into the dough. The more dimples you make, the more texture the bread will have.
  • Using a pastry brush, oil the dough and place leaves of rosemary into some of the dimples. Top with the tomato slices and sprinkle with the Parmesan. Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes.
  • Preheat the oven to 425 degree F and set a rack in the middle of the oven.
  • Bake the dough until golden brown, 35 to 40 minutes.

HOT ARTICHOKE SPREAD



Hot Artichoke Spread image

Green chilies add a bit of zip to this rich cracker spread from Victoria Casey of Coeur d' Alene, Idaho. "I serve this appetizer often because it's tasty, quick to make and looks so pretty with the red tomatoes and green onions on top."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4-1/2 cups.

Number Of Ingredients 8

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 can (4 ounces) chopped green chilies, drained
1 garlic clove, minced
1 cup chopped fresh tomatoes
3 green onions, thinly sliced
Crackers or pita bread

Steps:

  • In a large bowl, combine the first five ingredients. Spread into a 1-qt. baking dish or 9-in. pie plate. , Bake, uncovered, at 350° for 20-25 minutes or until top is lightly browned. Sprinkle with tomatoes and onions. Serve with crackers or pita bread. ,

Nutrition Facts :

LAYERED ARTICHOKE CHEESE SPREAD



Layered Artichoke Cheese Spread image

"My sister-in-law brought this to a family party, and it went fast. It feeds a lot, plus it's so colorful and pretty." And it takes just 15 minutes to prep! -Gina Artrip, Mount Pleasant, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3 cups.

Number Of Ingredients 6

1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
1/3 cup roasted sweet red peppers, drained and chopped
2 packages (8 ounces each) reduced-fat cream cheese
1 envelope ranch salad dressing mix
3 tablespoons minced fresh parsley
Assorted crackers

Steps:

  • Pat artichokes and peppers dry; set aside. Line a 3-cup bowl with plastic wrap. In a large bowl, beat cream cheese and dressing mix until smooth. In another bowl, combine the artichokes, peppers and parsley., Spread a third of the cream cheese mixture into prepared bowl; top with half of the artichoke mixture. Repeat layers. Top with remaining cream cheese mixture. Cover and refrigerate for at least 4 hours. Unmold onto a serving plate. Serve with crackers.

Nutrition Facts : Calories 63 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 213mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

SLOW-COOKER ARTICHOKE-CRAB SPREAD



Slow-Cooker Artichoke-Crab Spread image

Impress them with a restaurant-style creamy artichoke-crab spread in your slow cooker. No one needs to know it only takes 15 minutes to prepare!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h30m

Yield 24

Number Of Ingredients 8

1 cup refrigerated flake-style imitation crabmeat (from 8-oz package)
1/2 cup grated Parmesan cheese
4 teaspoons lemon juice
4 medium green onions, sliced (1/4 cup)
1 can (14 oz) artichoke hearts, drained, coarsely chopped
1 package (8 oz) cream cheese, cubed
French baguette bread or cocktail rye bread slices
1 red bell pepper, cut into wedges, if desired

Steps:

  • Spray 1- to 1 1/2-quart slow cooker with cooking spray. In cooker, place all ingredients except bread.
  • Cover; cook on Low heat setting 1 hour to 1 hour 15 minutes. Stir until cheese is smooth.
  • Scrape down side of cooker with rubber spatula to help prevent edge of spread from scorching. Serve with bread slices. Spread can be kept warm on Low heat setting up to 3 hours; stir occasionally.

Nutrition Facts : Calories 90, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 0 g, TransFat 0 g

HOT ARTICHOKE & SPINACH SPREAD



Hot Artichoke & Spinach Spread image

Make and share this Hot Artichoke & Spinach Spread recipe from Food.com.

Provided by ThatJodiGirl

Categories     Spreads

Time 40m

Yield 6 cups

Number Of Ingredients 7

1 (8 ounce) package cream cheese (softened)
1 cup mayonnaise
1 (4 ounce) package Mrs. Grass homestyle vegetable recipe, soup & dip mix
1 (10 ounce) package frozen spinach (chopped)
1 (14 ounce) can artichoke hearts (drained & chopped)
3 cups mozzarella cheese (shredded)
1/2 cup parmesan cheese

Steps:

  • In in a medium bowl, combine cream cheese, mayonnaise, and soup & dip mix.
  • Stir in spinach, artichoke hearts, and Mozzarella cheese.
  • Spread mixture in 2 quart baking dish; sprinkle with parmesan cheese.
  • Bake at 350°F oven for 30 minutes or until lightly browned at edges.
  • Serve warm with toasted bread rounds or crackers.

MAKEOVER SPINACH ARTICHOKE SPREAD



Makeover Spinach Artichoke Spread image

Makeover Spinach Artichoke Spread was a bubbling-hot success for our recipe revamp team. It boasts 60% less fat than the original recipe that Susanne Nonekowski sent from Oak Harbor, Ohio. It even has nearly half of the calories.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 5 cups.

Number Of Ingredients 6

1 package (16 ounces) soft tofu, drained
2 cups grated Parmesan cheese
1 cup reduced-fat mayonnaise
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 garlic cloves, minced

Steps:

  • In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.

Nutrition Facts : Calories 109 calories, Fat 8g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 317mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

ARTICHOKE DIP OR SANDWICH SPREAD



Artichoke Dip or Sandwich Spread image

Artichokes are full of soluble fiber -- and therefore a tasty way to help with lowering cholesterol! Enjoy this as a dip with fresh veggies and whole wheat crackers or as a healthy sandwhich spread.

Provided by My Food Coach

Categories     Spreads

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (14 ounce) can artichoke hearts
2 tablespoons olive oil
1 whole lime, peel cut off
1 teaspoon white wine vinegar
1 teaspoon salt
2 teaspoons garlic, minced

Steps:

  • Process all of the ingredients in a blender or food processor.

GORGONZOLA & ARTICHOKE SPREAD



Gorgonzola & Artichoke Spread image

Friends and family favor this cool and creamy spin on hot artichoke dip. Spoon it onto celery sticks or sturdy crackers for a satisfying snack.-Susi Mitchell, Leakey, Texas

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 8

1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup mayonnaise
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 medium sweet red pepper, chopped
6 green onions, thinly sliced
1/2 cup chopped walnuts
2 garlic cloves, minced
Celery ribs and assorted crackers

Steps:

  • In a small bowl, combine cheese and mayonnaise. Stir in the artichokes, pepper, onions, walnuts and garlic. Serve with celery and crackers.

Nutrition Facts :

NUTTY ARTICHOKE SPREAD



Nutty Artichoke Spread image

I keep a can of artichoke hearts in my pantry so I can quickly make my signature appetizer at a moment's notice. I find wheat or whole grain crackers nicely complements the artichoke. Everyone likes this warm spread.-Susan Kruspe, Shortsville, New York

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 cups.

Number Of Ingredients 8

2/3 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 cups shredded cheddar cheese
1/2 cup finely chopped pecans, toasted
4 bacon strips, cooked and crumbled
Assorted crackers

Steps:

  • In a large bowl, combine the mayonnaise, lemon juice and onion. Stir in the artichokes, cheese, pecans and bacon. Spoon into a greased 9-in. pie plate., Bake at 350° for 15-20 minutes or until cheese is melted. Serve with crackers.

Nutrition Facts : Calories 80 calories, Fat 7g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 117mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

Tips:

  • Choose fresh artichokes. Look for artichokes that are heavy for their size, with tightly closed leaves and no blemishes.
  • Trim the artichokes. Cut off the stem and the top 1/2 inch of the leaves. Then, use a vegetable peeler to remove the tough outer leaves.
  • Steam the artichokes. Place the artichokes in a steamer basket over a pot of boiling water. Cover and steam for 15-20 minutes, or until the artichokes are tender.
  • Let the artichokes cool. Once the artichokes are cooked, remove them from the steamer basket and let them cool slightly.
  • Remove the choke. Use a spoon to scoop out the fuzzy choke from the center of each artichoke.
  • Save the artichoke hearts. Once the chokes are removed, the artichoke hearts are ready to use in your favorite recipe.

Conclusion:

With its creamy texture, tangy flavor, and versatility, artichoke spread is a delicious and easy-to-make appetizer or snack. Whether you're hosting a party or simply looking for a healthy and satisfying snack, this spread is sure to please. So next time you're looking for a new recipe to try, give artichoke spread a try - you won't be disappointed!

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