Directions:
- In a bowl,mix the cream cheese and ranch dressing packet well.
- Chop the artichokes roasted red peppers and parsley. Add to cream cheese mix.
- Line your bowl with plastic wrap as smoothly as possible. Layer ingredients in following order: 1/3 cream cheese, half of artichoke mixture, 1/3 cream cheese, other half of artichoke mixture, and last 1/3 of cream cheese. Spread each addition into a smooth layer. Cover top with plastic wrap and place in refridgerator for 8 hours.
- To serve, remove plastic wrap from top. Invert the mold onto your serving dish. Remove the bottom layer of plastic wrap. Use a table knife to smooth out the mold's appearance.
- Serve with crackers around the mold on the platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.36 Kcal (609 kJ) | ||
| Calories from fat | 128.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.26g | 22% | |
|---|---|---|---|
| Cholesterol | 42.36mg | 14% | |
| Sodium | 150.29mg | 6% | |
| Potassium | 72.36mg | 2% | |
| Total Carbs | 2.23g | 1% | |
| Sugars | 1.41g | 6% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 2.39g | 5% | |
| Vitamin C | 7.9mg | 13% | |
| Iron | 1.7mg | 9% | |
| Calcium | 40.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 290.83 Kcal (1218 kJ) | ||
| Calories from fat | 256.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.52g | 22% | |
|---|---|---|---|
| Cholesterol | 84.75mg | 14% | |
| Sodium | 300.69mg | 6% | |
| Potassium | 144.77mg | 2% | |
| Total Carbs | 4.46g | 1% | |
| Sugars | 2.82g | 6% | |
| Dietary Fiber | 0.47g | 1% | |
| Protein | 4.78g | 5% | |
| Vitamin C | 15.9mg | 13% | |
| Iron | 3.4mg | 9% | |
| Calcium | 81.1mg | 4% | |
* 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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