Ingredients:

• 1 (8 oz) package cream cheese softened
• 1/3 cup sour cream
• ½ cup grated parmesan cheese
• 1 cup artichoke hearts in oil or artichoke hearts in water chopped fine
• 1 teaspoon red pepper flakes
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 Jar of Vigne Vecchie Black Olive Pate
• 1 (8.8 oz) Bag of Vigne Vecchie Onion Tarallini (or flavor of your choice)
• ¼ cup fresh Italian parsley chopped

Directions:

1. In a mixing bowl using hand mixer, combine cream cheese, sour cream, parmesan, artichokes, red pepper, salt and pepper. Mix ingredients with mixer until well blended.
2. Lay Tarallini flat side down on a plate or charcuterie board.
3. Using a pastry bag or spoon, spread about a tablespoon of artichoke dip onto Tarallini.
4. Top Tarallini with a teaspoon of Vigne Vecchie Black Olive Pate
5. Sprinkle with fresh chopped parsley as a garnish and serve immediately.

Makes approximately 15 servings.