Layered Torte Appetizer
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.
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INGREDIENTS
Nutrition- 2(8 ounce) packages cream cheese
- 1package hidden valley ranch dressing mix
- 1(6 ounce) jar marinated artichoke hearts, drained and chopped
- 1⁄3cup roasted red pepper, drained and chopped
- 1dash salt and black pepper
- 1 -2
- 3tablespoons chopped fresh parsley
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DIRECTIONS
- Cream the cream cheese and salad dressing mix together.
- In separate bowl, stir together artichokes, peppers, salt and black pepper, garlic, and parsley.
- In a 3-cup bowl lined with plastic wrap, alternate layers of cheese and vegetables, beginning and ending with cheese layer.
- Invert onto plate; remove plastic wrap.
- You may garnish the top with additional parsley or with sliced black olives, if desired.
- Serve with crackers or fresh veggie dippers.
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