2 (4 1/2 oz.) containers Camembert cheese
4 oz. fresh pea pods
1 lg. artichoke, cooked & chilled
1 (8 oz.) carton dairy sour cream
1/4-1/2 tsp. garlic powder
2 tbsp. crumbled blue cheese
2 tsp. snipped chives
Red leaf lettuce
1 tbsp. snipped sun-dried tomatoes
1 recipe Walnut Flat Bread

Bring Camembert to room temperature. Meanwhile, cook pea pods in a small amount of boiling water 30 seconds. Immediately immerse in ice water. Drain; chill.

Discard small outer leaves on artichoke. Pull off large leaves; cover and chill leaves until serving time. Discard choke. Finely chop heart.

Cut up Camembert (do not remove white outer coating); place in a food processor bowl or blender container. Add sour cream and garlic powder. Cover; blend until smooth, stopping occasionally to scrape down sides. Stir in artichoke heart, blue cheese and chives. Spread mixture in a large lettuce-lined platter. Cover; chill until serving time.

To serve, arrange artichoke leaves and pea pods around edge of platter. Sprinkle with sun-dried tomatoes. Serve with Walnut Flat Bread. Makes 12 appetizer servings.