1 jar (6 oz/170 g) marinated artichokes
1 pkg (8 oz/250 g) plain cream cheese, softened
20 fresh figs
40 toothpicks, optional
Topping suggestions (optional): fresh basil leaves, pitted black olives, strips of prosciutto
- Drain artichokes; finely chop. Place in bowl with cream cheese and dip mix; stir to evenly mix.
- Slice figs in half lengthwise. Arrange on a platter. Top each with 1 tsp cheese mixture. Garnish with any or all of the toppings, if desired.
- Insert a toothpick into each appy—they’ll be easier for guests to pick up.
Swap figs for apple or pear slices. Brush with lemon water so they don’t turn brown.
Make it vegan: Use soy-based cream cheese-style spread.
Make Ahead Tip: Prep artichoke mixture, then using a heaping teaspoon as a guide, scoop portions onto a large plate. Cover and refrigerate up to 2 days. Cut figs, top with mixture, and garnish with desired toppings; assemble up to 2 hours before serving.