Layered Torte Appetizer

Total Time
Prep 15 mins
Cook 0 mins

This is a lovely appetizer that is always well-recieved by guests. I like to make it at least an hour ahead of time and refrigerate until serving. I have had many requests for this recipe, and nobody can believe how simple it is, as it looks so elegant when served. I serve with "Wheat Thins" crackers.

Ingredients Nutrition

  • 2 (8 ounce) packages cream cheese
  • 1 package hidden valley ranch dressing mix
  • 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
  • 13 cup roasted red pepper, drained and chopped
  • 1 dash salt and black pepper
  • 1 -2 clove garlic, minced
  • 3 tablespoons chopped fresh parsley
  • sliced black olives (optional)


  1. Cream the cream cheese and salad dressing mix together.
  2. In separate bowl, stir together artichokes, peppers, salt and black pepper, garlic, and parsley.
  3. In a 3-cup bowl lined with plastic wrap, alternate layers of cheese and vegetables, beginning and ending with cheese layer.
  4. Invert onto plate; remove plastic wrap.
  5. You may garnish the top with additional parsley or with sliced black olives, if desired.
  6. Serve with crackers or fresh veggie dippers.


Most Helpful

Made this dip for Thanksgiving and everyone enjoyed it. Did add a 2nd jar of artichokes to recipe to make more dip for the amount of people. Layered it in the bowl (and was nervous) and it popped out perfect. So go for it! The only thing I will change the next time, and this is just personal taste, is to cut ranch dressing mix in half. I loved the artichoke, pepper and garlic mixture and want that to stand out a little more. Oh! and you may want to pack yourself a Tic Tac if taking this to a party!!

Sam's Mom November 30, 2009

This was a great dish to make ahead and my company loved it. Followed the directions exactly. Thank you for a keeper.

~Dragonflyjoy~ December 20, 2004

This is delicious Manda and yes everyone at the party asked for the recipe. I am going to make this at xmas and sprinkle fresh chopped parsley and diced red bell pepper over it for a holiday looking dish. I had a little problem trying to spread the cream cheese at first even though I had let it sit at room temp. for awhile, but when I switched to my wooden spreader it was easy to do. thanks for posting!

Babs in Toyland November 17, 2003

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