I mean, it's just so versatile. It's like a 2001 John Mabry sitting in the dairy section of your local grocery store. Am I right, or am I right?
My mother-in-law, Marilyn, introduced me to this tasty dip, and I've been craving it ever since.
Roasted Red Pepper and Artichoke Dip
-8 ounces cream cheese, softened
-1 package of dry Hidden Valley ranch dressing mix
-2 roasted red peppers, diced
-1 six ounce can of quartered artichokes, diced
-3 tablespoons fresh Italian parsley, chopped
-crackers or pita chips
1. Mix the cream cheese and ranch dressing mix with a hand blender. Spread evenly into the bottom of a pie plate.
2. Add the chopped roasted red peppers, artichokes, and parsley evenly on top of the cream cheese.
3. Serve with pita chips or crackers.
