Spinach Artichoke Cheese Ball

• Vegetarian

• Produce

  • 1 cup Artichoke hearts
  • 2 tbsp Parsley, fresh
  • 5 oz Spinach, frozen dry

• Condiments

  • 2 tbsp Mayonnaise or dressing

• Baking & Spices

  • 5/16 cup Cayenne
  • 1 package Hidden valley buttermilk ranch dip mix

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs

• Dairy

  • 1 tbsp Butter
  • 8 oz Cream cheese
  • 1 cup Mozzarella cheese
  • 3/8 cup Parmesan

Found on spendwithpennies.com

Description

Ingredients

• 8 oz cream cheese, softened
• 1 package (0.4 oz) Hidden Valley® Buttermilk Ranch Dip Mix
• 2 tablespoons mayonnaise or dressing
• 1 cup finely chopped artichoke hearts, well drained
• 5 oz frozen chopped spinach, defrosted and squeezed dry
• ¼ cup red pepper, minced
• 1 cup mozzarella cheese
• ¼ cup parmesan cheese
• ½ cup Panko bread crumbs
• 1 tablespoon butter
• 2 tablespoons fresh parsley
• 2 tablespoons parmesan cheese
• 1 tablespoon minced red pepper

Directions

• Combine cream cheese and Hidden Valley Buttermilk Ranch Dip Mix and mayonnaise with mixer until light and fluffy.
• Stir in remaining ingredients until well combined. Lay out two sheets of Glad Pressn Seal. Place cream cheese mixture in the center and wrap well forming a ball. Refrigerate at least 3 hours (and up to 3 days).
• Combine breadcrumbs and butter in a small pan. Stir over medium heat until lightly toasted. Cool completely and add parsley, cheese and red pepper. Place on a small plate.
• Before unwrapping, reshape cheese ball slightly if needed. Roll in breadcrumb mixture gently pressing to coat.
• Serve with crackers or bread for dipping.