Layered Artichoke Cheese Spread
“My sister-in-law brought this to a family party, and it went fast. It feeds a lot, plus it’s so colorful and pretty.” And it takes just 15 minutes to prep! —Gina Artrip, Mount Pleasant, South Carolina
24 ServingsPrep: 15 min. + chilling
Ingredients
- 1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
- 1/3 cup roasted sweet red peppers, drained and chopped
- 2 packages (8 ounces each) reduced-fat cream cheese
- 1 envelope ranch salad dressing mix
- 3 tablespoons minced fresh parsley
- Assorted crackers
Directions
- Pat artichokes and peppers dry; set aside. Line a 3-cup bowl with
- plastic wrap. In a large bowl, beat cream cheese and dressing mix
- until smooth. In another bowl, combine the artichokes, peppers and
- parsley.
- Spread a third of the cream cheese mixture into prepared bowl; top
- with half of the artichoke mixture. Repeat layers. Top with
- remaining cream cheese mixture. Cover and refrigerate for at least 4
- hours. Unmold onto a serving plate. Serve with crackers. Yield: 3
- cups.
Nutrition Facts: 2 tablespoons (calculated without crackers) equals 63 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 213 mg sodium, 2 g carbohydrate, trace fiber,