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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This is a lovely appetizer that is always well-recieved by guests. I like to make it at least an hour ahead of time and refrigerate until serving. I have had many requests for this recipe, and nobody can believe how simple it is, as it looks so elegant when served. I serve with Wheat Thins crackers. Ingredients:
2 (8 ounce) packages cream cheese |
1 package hidden valley ranch dressing mix |
1 (6 ounce) jar marinated artichoke hearts, drained and chopped |
1/3 cup roasted red pepper, drained and chopped |
1 dash salt and black pepper |
1 -2 clove garlic, minced |
3 tablespoons chopped fresh parsley |
sliced black olives (optional) |
Directions:
1. Cream the cream cheese and salad dressing mix together.
2. In separate bowl, stir together artichokes, peppers, salt and black pepper, garlic, and parsley.
3. In a 3-cup bowl lined with plastic wrap, alternate layers of cheese and vegetables, beginning and ending with cheese layer.
4. Invert onto plate; remove plastic wrap.
5. You may garnish the top with additional parsley or with sliced black olives, if desired.
6. Serve with crackers or fresh veggie dippers.
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