Holiday Wreath Spread

1. 1

   Line 4-cup ring mold with plastic wrap or cheesecloth.

2. 2

   Place cream cheese and reserved 3 tablespoons marinade in food processor.

3. 3

   Cover and process until smooth.

4. 4

   Spoon into bowl; set aside.

5. 5

   Place artichoke hearts, tomatoes and butter in food processor.

6. 6

   Cover and process, using quick on-and-off motions, until mixture is blended.

7. 7

   Alternate spoonfuls of cream cheese mixture and vegetable mixture in ring mold.

8. 8

   Cover and refrigerate at least 2 hours until chilled.

9. 9

   Invert onto serving plate; remove mold and plastic wrap.

10. 10

    Serve with crackers.

11. 11

    To Refrigerate:.

12. 12

    Cover wreath in mold tightly with plastic wrap and refrigerate no longer than 48 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.