I found the bones of this recipe on “the girl who ate everything” site. The recipe contained most, but not all, of the flavors I wanted to feature in an Italian appetizer. So I adopted the recipe, but added a few ingredients I felt should be represented in this dish. Call me an Italian ingredient snob, but I simply had to add some basil and Parmesan to the mix, along with a bit of sour cream for additional creaminess.

And you know what – it worked. My guests loved the spread, as did I!

So next time you want a hearty and delicious appetizer that can be made ahead, mix up a batch. After all – it’s Italian! What could be better than that?!?!  

• 1 (8-oz.) pkg. cream cheese, room temperature
• ¼ c. sour cream, or more as needed
• ¼ tsp. kosher salt
• freshly ground black pepper
• 1 sm. garlic clove, finely minced
• 2 T. minced fresh Italian parsley, plus more for garnish
• 1/3 c. loosely packed chopped fresh basil
• 1 (14-oz.) can artichoke hearts, drained and chopped  
• ½ c. thinly sliced black olives
• 4 green onions, finely chopped
• 1/3 c. finely chopped sun-dried tomatoes
• ¼ c. finely grated Parmesan cheese

Mix the cream cheese and sour cream together until smooth. Add the remaining ingredients. Adjust seasoning. Scoop into a pretty bowl. Cover with plastic wrap and chill for at least 4 hours. Serve at room temperature with crudité, crackers, or toasted baguette slices.