Season: Summer 

Sun-dried Tomato & Artichoke Spread

Serves: 6

  • 450g cream cheese, softened
  • 2 teaspoons chopped garlic
  • 1 teaspoon salt
  • 1 400g cooked artichoke hearts, drained and chopped
  • 50g chopped black olives
  • 8 spring onions, chopped
  • 85g sun-dried tomatoes, softened and chopped
  • 4 tablespoons chopped parsley
  • 1 tablespoon chopped fresh chives


  1. In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives.
  2. Add spring onions, tomatoes, parsley and chives; gently mix together.
  3. Refrigerate for several hours or overnight to blend flavours; serve.