Layered Artichoke and Cheese Spread

• 1 (13 3/4 ounce) canwater packed artichokes, drained
• 1 tablespoon fresh lemon juice
• 2 tablespoons dried chives
• 1 teaspoon dried dill
• 12 teaspoon garlic powder
• 14 cup olive oil
• 1 cup grated parmesan cheese
• 18 teaspoon ground black pepper
• 18 teaspoon salt
• 2 (8 ounce) containers whipped cream cheese
• 13 cup roasted red pepper, drained, pat dry and chopped

1. Finely chop artichokes in food processor.
2. Add lemon juice, chives, dill weed, and garlic powder; pulse to combine.
3. With motor running, add oil in steady stream, until combined.
4. Add Parmesan, pepper and salt; pulse to combine.
5. Set aside.
6. As follows layer the following ingredients in each of two 1 1/2 cup
7. glass bowls: half of 1 tub cream cheese, a quarter of red pepper, half of the artichoke mixture, the remaining cream cheese tub, and a quarter of the red pepper.
8. Cover and refrigerate up to 2 hours or up to 1 week.

canwater, lemon juice, chives, dill, garlic, olive oil, parmesan cheese, ground black pepper, salt, containers whipped cream cheese, red pepper

Taken from www.food.com/recipe/layered-artichoke-and-cheese-spread-47353 (may not work)