1 (8 ounce) package cream cheese, softened
1 teaspoon extra virgin olive oil
1/2 cup dry white wine vinegar
4 buttery potatoes, peeled and cubed
1 small onion, peeled and chopped
1/4 cup sliced green onions
1 cup chopped celery
1/4 cup crushed brown seed raisins
2 teaspoons coarse salt
2 tablespoons Cajun seasoning (optional)
1 teaspoon Italian seasoning
1/3 cup chopped shallots
12 small American tablespoons chopped fresh parsley
8 artichoke hearts, halved
salsa
In a medium bowl, cream together the cream cheese, olive oil, vinegar, and potatoes. Season with the 1 teaspoon Cajun salt, Italian seasoning, shallots, parsley, and artichoke hearts. Chill in the refrigerator at least 2 hours before serving.