This a take on a traditional boursin spread that my friend, Rae, would bring to parties when we lived in Pennsylvania. Rich and creamy, the red pepper kick helps slow down how fast this dip disappears. Miss you, Rae!
4 cloves of garlic
1 teaspoon fresh thyme, destemmed
a pinch of crushed red pepper
8 ounces neufchatel cheese, room temp
1½ tablespoons butter, room temp
½ teaspoon fresh ground black pepper
½ teaspoon sea salt
about 2 cups cooked or canned artichoke hearts, drained, more or less to taste
1 cup shredded parmigiano reggiano cheese
2 tablespoons chives, finely snipped
Buzz garlic, thyme, and red pepper in food processor until fine. Add neufchatel, butter, salt and pepper and buzz until smooth. Scrape into a bowl.
Briefly buzz artichokes in food processor until chopped (this also helps clean the food processor). Stir to combine artichokes, parm, and chives into the creamy goodness. Let refrigerate for a thick consistency.
Serve with crackers, bread, blue corn chips or crudité
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