 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
From Betty Crocker Do-Ahead Holiday #133 November 1997. Ingredients:
1 (8 ounce) package cream cheese, softened |
2 (6 ounce) jars marinated artichoke hearts, drained (reserve 3 tablespoons marinade) |
1 (8 ounce) jar sun-dried tomatoes, oil-packed, drained |
1/2 cup butter or 1/2 cup margarine, softened |
cracker, if desired |
Directions:
1. Line 4-cup ring mold with plastic wrap or cheesecloth.
2. Place cream cheese and reserved 3 tablespoons marinade in food processor.
3. Cover and process until smooth.
4. Spoon into bowl; set aside.
5. Place artichoke hearts, tomatoes and butter in food processor.
6. Cover and process, using quick on-and-off motions, until mixture is blended.
7. Alternate spoonfuls of cream cheese mixture and vegetable mixture in ring mold.
8. Cover and refrigerate at least 2 hours until chilled.
9. Invert onto serving plate; remove mold and plastic wrap.
10. Serve with crackers.
11. To Refrigerate:.
12. Cover wreath in mold tightly with plastic wrap and refrigerate no longer than 48 hours.
|
|