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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 12 |
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I am always asked for this recipe when I serve it. Serve with crackers. I have always used a deep, round bowl to make the mold in. It should be about a 3 cup capacity. Cooking time is actually time in refridgerator chilling. Ingredients:
16 ounces cream cheese, softened |
1 (1 ounce) envelope ranch dressing mix |
1 (6 ounce) jar marinated artichoke hearts, drained |
1/3 cup roasted red pepper, drained |
3 tablespoons fresh parsley, minced |
Directions:
1. In a bowl,mix the cream cheese and ranch dressing packet well.
2. Chop the artichokes roasted red peppers and parsley. Add to cream cheese mix.
3. 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.
4. 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.
5. Serve with crackers around the mold on the platter.
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