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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I orginally (years ago) found a recipe in a Hidden Valley Ranch dressing flyer...but I've added so many ingredients (my own touches) to it... I make this when we are expecting a crowd. Time doesn't include chilling time. I usually toss this together the day before event. Ingredients:
1 (1 ounce) packet hidden valley original ranch dressing mix |
2 (8 ounce) packages cream cheese |
1 teaspoon dill weed |
1 (6 ounce) jar marinated artichoke hearts, drained and chopped |
1/3 cup roasted red pepper, drained and chopped |
2 green onions, chopped fine |
1/2 stalk celery, chopped fine |
3 tablespoons minced fresh parsley |
1/2 teaspoon red chili pepper flakes, good (optional) |
Directions:
1. Cream the cheese and dressing mix together with dill weed.
2. In a separate bowl, stir together artichokes, peppers, onions, celery,parsley and chili flakes.
3. In a 3 cup bowl lined with plastic wrap, alternate layers of cheese and veggie mixtures beginning and ending with a cheese layer.
4. Chill for 4 hours or overnight.
5. Invert on serving platter; remove plastic wrap.
6. Serve with crackers.
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