Recipe: Hidden Valley Torte

HIDDEN VALLEY TORTE

2 packages (8 ounces each) cream cheese, softened
1 envelope Hidden Valley ranch dressing mix
6 ounces marinated artichoke hearts, drained and chopped
1/3 cup roasted red peppers, drained and chopped
3 tablespoons minced fresh parsley
Crackers (for serving)

Mix cream cheese and dressing mix together.

In a separate bowl, stir together artichokes, red peppers and parsley.


Line a 3 cup bowl with plastic wrap. Alternate layers of the cream cheese mixture and the vegetable mixture, beginning with a cheese layer.

Refrigerate 4 hours or overnight.

TO SERVE:
Invert on plate; remove plastic wrap. Serve with crackers.

Makes 10 servings
Source: David Van Ess