This recipe comes courtesy of my sea monkey bearing friend, Elaine. 😉
Disclaimer: I haven’t tried this one as of yet, but I definitely will. Elaine says that the recipe actually calls for the cheese ball to be refrigerated for 4 hours, but she says that it’s really not necessary at all.
So, here goes:
2 – 8 oz. packages cream cheese
1 package Ranch dressing mix (powder)
1 can artichoke hearts, drained & chopped
1 jar roasted red peppers, drained & chopped
Parsley – chopped (about ¼ to ½ cup, or to taste)
Combine cream cheese and the ranch dressing mix, and refrigerate for four hours. Combine artichoke hearts, red peppers, and the parsley in a separate bowl. Place half of the cream cheese mixture on a serving tray, shaping into a circle or whatever shape you prefer. Place half of the veggie mixture on top, pressing gently to keep everything in place. Add the remaining cream cheese on top of the veggie mixture, topping with the remaining vegetables. Refrigerate until ready to serve, and serve with crackers.