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    You are in: Home / Recipes / Holiday Wreath Spread Recipe
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    Holiday Wreath Spread

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    lazyme's Note:

    From Betty Crocker Do-Ahead Holiday #133 November 1997.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    • 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
    • 1/2 cup butter or 1/2 cup margarine, softened
    • cracker, if desired

    Directions:

    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.

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    Nutritional Facts for Holiday Wreath Spread

    Serving Size: 1 (913 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 787.4
     
    Calories from Fat 533
    67%
    Total Fat 59.2 g
    91%
    Saturated Fat 34.4 g
    172%
    Cholesterol 164.6 mg
    54%
    Sodium 2177.9 mg
    90%
    Total Carbohydrate 59.2 g
    19%
    Dietary Fiber 19.2 g
    76%
    Sugars 32.2 g
    128%
    Protein 18.8 g
    37%

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