Artichoke Torte - cooking recipe

Ingredients

2 8 oz. pkgs. cream cheese, softened
1 pkg. ranch dressing mix
1 jar (6 oz.) marinated artichoke hearts, drained and chopped
1/3 cup roasted red peppers, drained and chopped
3 tbsp. minced fresh parsley

Preparation

Blend cream cheese and dressing mix.
In a separate bowl, stir together artichokes, peppers and parsley.
In a 3 cup bowl, lined with plastic wrap, alternate 4 layers of cheese and artichoke mixtures (makes 2 layers) beginning and ending with cheese mixture.
Refrigerate at least 4 hours or overnight. Invert on plate before serving, remove plastic wrap and serve with crackers.
Makes a very pretty appetizer!