Layered Artichoke Cheese Spread Recipe

5 1 1
Layered Artichoke Cheese Spread Recipe
Layered Artichoke Cheese Spread Recipe photo by Taste of Home
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Layered Artichoke Cheese Spread Recipe

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5 1 1
Publisher Photo
“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
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 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.
Originally published as Layered Artichoke Cheese Spread in Simple & Delicious December/January 2011, p75

Nutritional Facts

2 tablespoons: 63 calories, 5g fat (3g saturated fat), 13mg cholesterol, 213mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Layered Artichoke Cheese Spread in Simple & Delicious December/January 2011, p75

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hatescooking User ID: 5692541 212152
Reviewed Jan. 30, 2011

"It was a hit at my dinner party. My husband asked me to make it again the following week."

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