Serve this delightful, cheesecake-like artichoke and blue cheese spread with mild-flavored crackers, such as butter or water crackers.

Party Artichoke Spread with Blue Cheese

Butter for greasing pan
3 tablespoons seasoned dry bread crumbs
2 (8-ounce) packages cream cheese, softened
2 cups (12 ounces) Wisconsin Blue Cheese, crumbled
1 1/3 cups dairy sour cream - divided use
3 large eggs
3 tablespoons butter
1 large shallot, minced
1 tablespoon EACH: minced fresh basil and fresh oregano or 2 teaspoons EACH: dried basil and oregano
1/4 teaspoon white pepper
1 cup chopped artichoke hearts, drained well
Quartered artichoke hearts for garnish, if desired

1. Preheat oven to 375°F (190°C).
2. Butter bottom and sides of a 9-inch springform pan. Sprinkle with bread crumbs. Refrigerate.
3. Beat cream cheese in large mixer bowl until light and fluffy. Stir in blue cheese and 2/3 cup sour cream. Beat in eggs.
4. Sauté shallot in butter until tender, about 5 minutes.
5. Stir shallot into cheese mixture along with herbs and pepper. Fold in artichoke pieces. Pour into prepared pan.
6. Bake 35 to 45 minutes, or until puffed and golden brown. Cool 10 minutes.
7. Spread remaining sour cream over top. Garnish with artichoke quarters. Bake 5 minutes. Cool to room temperature on wire rack.
8. Refrigerate several hours or overnight.
9. To serve, place on serving plate. Carefully run knife around outer edges; remove sides of pan.

Makes 14 to 16 appetizer servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.