Southern Living
Makes 8 servings
- 16 ounces cream cheese softened
- 1/4 cup fine chop green onions
- 14 ounces artichoke hearts drain, fine chop
- 1 cup parmesan cheese
- 2 cloves pressed garlic
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon ground red pepper flakes
- 3/4 cup bottled, roasted red bell peppers drain, chop
- Various crackers, veggies for dipping
PREP: 25 MIN / CHILL: 2 HRS.
STIR together cream cheese and green onion tops, blending well; set aside. STIR together artichoke hearts and next 5 ingredients.
SPREAD one-third of cream cheese mixture on bottom of a 4-cup glass bowl lined with plastic wrap. Layer with half of chopped roasted bell peppers, 3/4 cup artichoke mixture, and one-third of cream cheese mixture. Repeat layers with remaining chopped roasted bell peppers, artichoke mixture, and cream cheese mixture. Cover and chill at least 2 hours.
INVERT onto a serving plate, and remove plastic wrap. Serve over lettuce with bread slices and bell pepper strips. Garnish, if desired.
MXF
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