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Layered Artichoke Cheese Spread

 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


  • 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


  • 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.
Nutritional 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,

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Layered Artichoke Cheese Spread (continued)

Nutritional Facts: 2 g protein. Diabetic Exchange: 1 fat.