Layered Artichoke Spread

I am always asked for this recipe when I serve it. Serve with crackers. I have always used a deep, round bowl to make the mold in. It should be about a 3 cup capacity. Cooking time is actually time in refridgerator chilling.

• Ready In: 8 hrs 20 mins
• Serves: 10-12

Ingredients

• 16  ounces cream cheese, softened
• 1 (1 ounce) envelope  ranch dressing mix
• 1 (6 ounce) jar  marinated artichoke hearts, drained
• 1⁄3 cup  roasted red pepper, drained
• 3  tablespoons fresh parsley, minced

Directions

1. In a bowl,mix the cream cheese and ranch dressing packet well.
2. Chop the artichokes roasted red peppers and parsley. Add to cream cheese mix.
3. Line your bowl with plastic wrap as smoothly as possible. Layer ingredients in following order: 1/3 cream cheese, half of artichoke mixture, 1/3 cream cheese, other half of artichoke mixture, and last 1/3 of cream cheese. Spread each addition into a smooth layer. Cover top with plastic wrap and place in refridgerator for 8 hours.
4. To serve, remove plastic wrap from top. Invert the mold onto your serving dish. Remove the bottom layer of plastic wrap. Use a table knife to smooth out the mold's appearance.
5. Serve with crackers around the mold on the platter.