Layers of Flavor

ENTICE YOUR DINNER GUESTS WITH A DELICIOUS LAYERED SPREAD AND PARTY BITES.

Hungry guests can't resist a hearty appetizer, especially one that looks as good as it tastes. These no-fuss starters are the perfect prelude to any party. ArtichokeCheese Spread is layered with colorful ingredients such as red bell pepper. We've kept the hands-on prep times to less than 30 minutes, and both of these recipes can be made ahead. SHANNON SLITKR SATTERWHITE

Artichoke-Cheese Spread

MAKES 8 TO 10 APPETIZER SERVINGS

PREP: 25 MIN., CHIEL: 2 HRS.

2 (8-ounce) packages cream cheese, softened

¼ cup finely chopped green onion tops

1 (14-ounce) can artichoke hearts, drained and finely chopped

1 cup freshly grated Parmesan cheese

2 garlic cloves, pressed

2 tablespoons olive oil

1 tablespoon lemon juice

½ teaspoon ground red pepper

¾ cup bottled roasted red bell peppers, drained and chopped

Assorted fresh lettuce

Thin white or wheat bread slices, crusts removed and cut into triangles

Red, yellow, and orange bell pepper strips

Garnishes: bottled roasted red bell pepper strip, slivered; radish slices

STIR together cream cheese and green onion tops, blending well; set aside.

STIR together artichoke hearts and next 5 ingredients.

SPREAD one-third of cream cheese mixture on bottom of a 4-cup glass bowl lined with plastic wrap. Layer with half of chopped roasted bell peppers, ¾ cup artichoke mixture, and one-third of cream cheese mixture. Repeat layers with remaining chopped roasted bell peppers, artichoke mixture, and cream cheese mixture. Cover and chill at least 2 hours.

INVERT onto a serving plate, and remove plastic wrap. Serve over lettuce with bread slices and bell pepper strips. Garnish, if desired.

DANIELLE MCINERNEY

TUSCALOOSA, ALABAMA

Cream Cheese-Vegetable Squares

MAKES 20 SQUARES

PREP: 10 MIN., BAKE: 12 MIN., CHILL: 2 HRS.

This appetizer is updated using broccoli slaw mix instead of chopped veggies.

1 (8-ounce) package refrigerated crescent rolls

1 (8-ounce) package Vs-less-fat cream cheese, softened

½ cup light mayonnaise

1 (1-ounce or 1.4-ounce) envelope Ranch salad dressing mix

1 cup broccoli slaw mix*

1 cup (4 ounces) finely shredded Cheddar cheese

PRESS crescent roll dough into a 13-x 9-inch baking pan; press perforations to seal.

BAKE at 350° for 12 minutes or until golden; cool.

STIR together cream cheese, mayonnaise, and dressing mix; spread over crust. Sprinkle with broccoli slaw, and top with cheese; gently press into cream cheese mixture. Cover and chill at least 2 hours. Cut into squares before serving. CARMEN CAMPBELL

PORTSMOUTH, VIRGINIA

* 1/3 cup each of finely chopped broccoli, cauliflower, and celery may be substituted for broccoli slaw mix.

Copyright Southern Progress Corporation Dec 2004
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