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Artichoke and Roasted Red Pepper Spread Recipe

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This recipe for Artichoke and Roasted Red Pepper Spread is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (8 oz.) pkgs. cream cheese, softened
1 (7oz.) jar roasted red peppers, chopped
1 (4.5 oz.) jar marinated artichoke hearts, chopped
1 c. fresh chopped parsley
1 clove garlic, crushed
1 packet ranch dip mix
Ritz crackers
Directions:
Directions:
Combine cream cheese and ranch dip mix in small bowl; set aside. In separate bowl, combine roasted red peppers, artichoke hearts, parsley, and garlic; mix well. Using a decorative mold or small deep bowl, line bottom and sides with plastic wrap. Spread 1/3 of cream cheese mixture in bottom of bowl. Follow with half of artichoke mixture. Repeat with 1/3 of cream cheese mixture and then remainder of artichoke mixture. Finish with final 1/3 of cream cheese mixture. Refrigerate at least 3 hours or overnight. Turn upside down onto decorative plate. Peel off plastic wrap. Serve with Ritz crackers.

 

 

 

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