This is a lovely appetizer that is always well-recieved by guests. I like to make it at least an hour ahead of time and refrigerate until serving. I have had many requests for this recipe, and nobody can believe how simple it is, as it looks so elegant when served. I serve with "Wheat Thins" crackers.
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1/3 cup roasted red pepper, drained and chopped
1 dash salt and black pepper
1 -2 clove garlic, minced
3 tablespoons chopped fresh parsley
sliced black olives (optional)
Steps:
Cream the cream cheese and salad dressing mix together.
In separate bowl, stir together artichokes, peppers, salt and black pepper, garlic, and parsley.
In a 3-cup bowl lined with plastic wrap, alternate layers of cheese and vegetables, beginning and ending with cheese layer.
Invert onto plate; remove plastic wrap.
You may garnish the top with additional parsley or with sliced black olives, if desired.
Serve with crackers or fresh veggie dippers.
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