HOLIDAY WREATH SPREAD

1 (8 oz) pkg Wisconsin Cream cheese, softened
2 jars (6 oz each) marinated artichoke hearts, drained and 3 tablespoons marinade reserved
1 (8 oz) jar sun-dried tomatoes in oil, drained
1/2 cup butter or margarine, softened
crackers (to serve)

Line 4-cup ring mold with plastic wrap or cheesecloth.

Place cream cheese and reserved 3 tablespoons marinade in food processor. Cover and process until smooth. Spoon into bowl; set aside.

Place artichoke hearts, tomatoes and butter in food processor. Cover and process, using quick on-and-off motions, until mixture is blended.

Alternate spoonfuls of cream cheese mixture and vegetable mixture in ring mold. Cover and refrigerate at least 2 hours until chilled.

TO SERVE:
Invert onto serving plate; remove mold and plastic wrap. Serve with crackers.

Makes 3 cups spread
Adapted from source: Betty Crocker Magazine, November 1997