Ingredients
4cupscream cheese
1½cupsdiced baconfried
1cupcheesecheddar, shredded
¾largered bell pepper
½cupgreen onionsfinely chopped
¼cupchivesfinely chopped
¼cupparsleyfinely chopped
1½tbsponion powder
½tbspgarlic powder
Saltto taste
¼cupparsley
2tbspchivesfinely chopped
1tbspgreen onionsfinely chopped
12olivespitted, mixed, halved lengthwise
red bell pepper
Rosemary
water crackers
Preparation
Line the inside of a 10-cup capacity Bundt pan with plastic wrap. Set aside.
Combine dip ingredients in a large bowl and mix well.
Scoop the cream cheese mixture into prepared pan. Spread into an even layer while adding light pressure to ensure the mixture smooths into the base of the pan.
Cover and refrigerate until chilled.
Once chilled, uncover and invert the wreath onto a serving platter. Use a spatula to smooth the edges.
To decorate, sprinkle with parsley, chives, and green onions. Press each olive half around the top of the wreath. Garnish with bell peppers between the olives. Insert rosemary sprigs around the wreath. Brush with a little olive oil.
Serve with crackers of your choice.
