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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
2 (8-ounce) packages cream cheese, softened |
1/4 cup finely chopped green onion tops |
1 (14-ounce) can artichoke hearts, drained and finely chopped |
1 cup freshly grated parmesan cheese |
2 garlic cloves, pressed |
2 tablespoons olive oil |
1 tablespoon lemon juice |
1/2 teaspoon ground red pepper |
3/4 cup bottled roasted red bell peppers, drained and chopped |
assorted fresh lettuce |
thin white or wheat bread slices, crusts removed and cut into triangles |
red, yellow, and orange bell pepper strips |
garnishes: bottled roasted red bell pepper strip, slivered; radish slices |
Directions:
1. Stir together cream cheese and green onion tops, blending well; set aside.
2. Stir together artichoke hearts and next 5 ingredients.
3. Spread one-third of cream cheese mixture on bottom of a 4-cup glass bowl lined with plastic wrap. Layer with half of chopped roasted bell peppers, 3/4 cup artichoke mixture, and one-third of cream cheese mixture. Repeat layers with remaining chopped roasted bell peppers, artichoke mixture, and cream cheese mixture. Cover and chill at least 2 hours.
4. Invert onto a serving plate, and remove plastic wrap. Serve over lettuce with bread slices and bell pepper strips. Garnish, if desired.
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