Hidden Valley Torte
Source: rec.food.recipes/David Van Ess
Serving Size : 10

1 package Hidden Valley ranch dressing mix
16 ounces cream cheese
6 ounces marinated artichoke hearts, drained and chopped
1/3 cup roasted red peppers, drained and chopped
3 tablespoons fresh parsley, minced

Cream cheese and dressing mix together. In a separate bowl, stir together artichokes, peppers and parsley. In a 3 cup bowl lined with plastic wrap, alternate layers of cheese and vegetable mixture--beginning with a cheese layer. Chill 4 hours or overnight. Invert on plate; remove plastic wrap. Serve with crackers.