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“From Betty Crocker Do-Ahead Holiday #133 November 1997.”
READY IN:
10mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) package cream cheese, softened
  • 2 (6 ounce) jars marinated artichoke hearts, drained (reserve 3 tablespoons marinade)
  • 1 (8 ounce) jar sun-dried tomatoes, oil-packed, drained
  • 12 cup butter or 12 cup margarine, softened
  • cracker, if desired

Directions

  1. Line 4-cup ring mold with plastic wrap or cheesecloth.
  2. Place cream cheese and reserved 3 tablespoons marinade in food processor.
  3. Cover and process until smooth.
  4. Spoon into bowl; set aside.
  5. Place artichoke hearts, tomatoes and butter in food processor.
  6. Cover and process, using quick on-and-off motions, until mixture is blended.
  7. Alternate spoonfuls of cream cheese mixture and vegetable mixture in ring mold.
  8. Cover and refrigerate at least 2 hours until chilled.
  9. Invert onto serving plate; remove mold and plastic wrap.
  10. Serve with crackers.
  11. To Refrigerate:
  12. Cover wreath in mold tightly with plastic wrap and refrigerate no longer than 48 hours.

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