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marinated artichoke hearts drained, chopped
1 jar (6 ounces)
1 packet (1 ounce)
cream cheese softened
2 packages (8 ounces each)
fresh, minced parsley
3 tablespoons
roasted red peppers rinsed, drained, chopped
⅓ cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Blend dressing mix with cream cheese; set aside. Stir together artichokes, peppers and parsley. In a 3-cup bowl lined with Glad® Cling Wrap, alternate layers of cheese and vegetable mixtures, beginning and ending with a layer of cheese. Cover and refrigerate 4 hours or overnight.
To serve, invert the prepared spread onto plate; remove plastic wrap. Use a butter or cheese knife to spread on crackers, crusty bread, or sliced veggies.
