Torta Ala Katie

I orginally (years ago) found a recipe in a Hidden Valley Ranch dressing flyer...but I've added so many ingredients (my own touches) to it... I make this when we are expecting a crowd. Time doesn't include chilling time. I usually toss this together the day before event.

• Ready In: 15 mins
• Serves: 12

Ingredients

• 1 (1 ounce) packet  hidden valley  original ranch dressing mix
• 2 (8 ounce) packages cream cheese
• 1  teaspoon dill weed
• 1 (6 ounce) jar  marinated artichoke hearts, drained and chopped
• 1⁄3 cup  roasted red pepper, drained and chopped
• 2  green onions, chopped fine
• 1⁄2 stalk celery, chopped fine
• 3  tablespoons  minced fresh parsley
• 1⁄2 teaspoon  red chili pepper flakes, good (optional)

Directions

1. Cream the cheese and dressing mix together with dill weed.
2. In a separate bowl, stir together artichokes, peppers, onions, celery,parsley and chili flakes.
3. In a 3 cup bowl lined with plastic wrap, alternate layers of cheese and veggie mixtures beginning and ending with a cheese layer.
4. Chill for 4 hours or overnight.
5. Invert on serving platter; remove plastic wrap.
6. Serve with crackers.