Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Artichoke Cheesecake
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- #6549
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 tablespoons butter, softened
1/4 cup fine dry breadcrumbs
1/4 cup Parmesan cheese, grated
2 tablespoons Italian seasoning
2 packages (8 ounce size) cream cheese, room temperature
1 cup feta cheese, crumbled
3 large eggs
1 cup sour cream
1 can (14 ounce size) artichoke hearts, drained & chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
6 scallion heads + 1/2-inch green from each, chopped
1 clove garlic, pressed
1 teaspoon crushed dried tarragon
1 tablespoon fresh or dried basil
directions
Grease a 9-inch springform pan with the butter. Mix together the breadcrumbs, Parmesan cheese, and 2 tablespoons Italian seasoning. Coat bottom of pan; set aside remaining mixture.
Preheat oven to 375 degrees F.
In food processor beat cream cheese until fluffy. Add feta cheese, eggs, and sour cream. Beat until smooth. Add chopped artichokes. Beat in red and green bell peppers, scallions, garlic, tarragon, and basil. Spoon mixture into prepared pan. Bake for 40 minutes or until golden brown. Cool to room temperature. Chill for at least 2 hours.
Remove from pan. Pat reserved crumb coating mixture on outside of cheesecake. Serve with toast points or crackers.
added by
yikes_edoc
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 21, 2016
I made this exactly as directed. It cooked up beautifully and is very attractive to present. But there's something missing - it tastes like cream cheese with a few artichokes mixed in. I'm going to try it again, but will add more artichokes and herbs, and maybe a dash of hot sauce or something. Overall, you can count on this to turn out, but might want to spice it up a bit more!