Directions:
- Line 4-cup ring mold with plastic wrap or cheesecloth.
- Place cream cheese and reserved 3 tablespoons marinade in food processor.
- Cover and process until smooth.
- Spoon into bowl; set aside.
- Place artichoke hearts, tomatoes and butter in food processor.
- Cover and process, using quick on-and-off motions, until mixture is blended.
- Alternate spoonfuls of cream cheese mixture and vegetable mixture in ring mold.
- Cover and refrigerate at least 2 hours until chilled.
- Invert onto serving plate; remove mold and plastic wrap.
- Serve with crackers.
- To Refrigerate:.
- Cover wreath in mold tightly with plastic wrap and refrigerate no longer than 48 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.23 Kcal (734 kJ) | ||
| Calories from fat | 160.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.83g | 27% | |
|---|---|---|---|
| Cholesterol | 45.87mg | 15% | |
| Sodium | 37.14mg | 2% | |
| Potassium | 203.7mg | 4% | |
| Total Carbs | 3.78g | 1% | |
| Sugars | 2.03g | 8% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 1.42g | 3% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 19.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 463.36 Kcal (1940 kJ) | ||
| Calories from fat | 424.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.14g | 27% | |
|---|---|---|---|
| Cholesterol | 121.29mg | 15% | |
| Sodium | 98.21mg | 2% | |
| Potassium | 538.65mg | 4% | |
| Total Carbs | 10g | 1% | |
| Sugars | 5.37g | 8% | |
| Dietary Fiber | 2.75g | 4% | |
| Protein | 3.75g | 3% | |
| Vitamin C | 7.4mg | 5% | |
| Vitamin A | 0.5mg | 6% | |
| Iron | 1.1mg | 2% | |
| Calcium | 50.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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