ARTICHOKE HEARTS TOPPED WITH HERB CREAM CHEESE

PBC creamcheese topped artichoke

 

PENSACOLA BAY CENTER

ROBERT PETTWAY
PETE FONTAINE

8 oz. cream cheese, softened
¼ cup wine
½ tsp. oregano
½ tsp. basil
½ tsp. Greek seasoning
1 Tbsp. lemon juice
10-15 artichoke hearts packed in water, drained 

Mix the first 6 ingredients in a food processor until smooth. Top the artichokes with the herbed cream cheese mixture. Garnish with blackened shrimp, or roasted red pepper slices or sundried tomatoes. Can be chilled.