Ingredients
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1
-
2
-
1
-
1/2
-
-
-
-
-
-
-
-
-
-
-
Directions
Holiday Wreath Spread, From Betty Crocker Do-Ahead Holiday #133 November 1997 , Made this yummy appetizer day for the holidays — for our house and to share with my daughter and her family I didn’t have the right size mold suggested for this spread, but it still worked out well for me The ratio of cream cheese to sundried tomato mixture is not the same so the layers of cream cheese are thinner, but you still get a really nice contrast with the layered effect We love all of the ingredients used in this spread — the flavors really compliment each other Hopefully, I’ll be able to divide this in an attractive way — next time I might make 2 very small ones next time instead Thanks for sharing this recipe as I’ll make it many times over , From Betty Crocker Do-Ahead Holiday #133 November 1997
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Steps
|
1
Done
|
Line 4-Cup Ring Mold With Plastic Wrap or Cheesecloth. |
|
2
Done
|
Place Cream Cheese and Reserved 3 Tablespoons Marinade in Food Processor. |
|
3
Done
|
Cover and Process Until Smooth. |
|
4
Done
|
Spoon Into Bowl; Set Aside. |
|
5
Done
|
Place Artichoke Hearts, Tomatoes and Butter in Food Processor. |
|
6
Done
|
Cover and Process, Using Quick on-and-Off Motions, Until Mixture Is Blended. |
|
7
Done
|
Alternate Spoonfuls of Cream Cheese Mixture and Vegetable Mixture in Ring Mold. |
|
8
Done
|
Cover and Refrigerate at Least 2 Hours Until Chilled. |
|
9
Done
|
Invert Onto Serving Plate; Remove Mold and Plastic Wrap. |
|
10
Done
|
Serve With Crackers. |
|
11
Done
|
to Refrigerate: |
|
12
Done
|
Cover Wreath in Mold Tightly With Plastic Wrap and Refrigerate No Longer Than 48 Hours. |
