Artichoke Cheese Mold

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1
(8-oz.) container soft cream cheese with herbs and garlic
1/2
cup low-fat ricotta cheese
1
(6 1/2-oz.) jar marinated artichoke hearts, drained, chopped
1/4
cup chopped pimiento-stuffed green olives
1/4
teaspoon salt
Lettuce leaves, if desired
Toasted pine nuts, if desired
Fresh herb sprigs, if desired

Directions

Notes

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Nutrition Information

Recipe Step Photos

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