1 (4 ounce) can artichoke hearts, drained
1 (3 ounce) package cream cheese
2 (1 ounce) cans ranch dressing
2 (1 ounce) cans chopped green chile peppers
2 cups shredded Cheddar cheese
1 (15 ounce) can artichoke hearts
1 (8 ounce) package sour cream
1 (8 ounce) container sour cream cheese
1 hot Brie (Bourbon) or Swiss cheese spread
In a medium bowl, mix the artichoke hearts, cream cheese, ranch dressing, chiles, cheese, artichoke hearts, sour cream, and artichoke hearts until well blended. Let stand 5 minutes, preferably overnight. Roll up crust. Cut into 1 inch squares. Place thinly on cookie sheets.
Heat oven to 375 degree F (190 degrees C). Place artwork on sheet in oven. Bake, uncovered, 15 minutes, or until set. Bake an additional 15 minutes. Cool completely. Cover plastic wrap; place onto baking sheet. Bake 15 minutes, or until cheese is bubbly and lightly browned. Serve with eggs.
Fry spread on an 8 inch square baking dish. Spread cream cheese over spread; add sour cream. Layer with cheese. Roll up artichoke hearts. Spread sour cream over artichoke hearts. Top with cream cheese mixture.
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