Thursday, July 15, 2010

Hidden Valley Torta

2 packages (8 oz) cream cheese, 1 packet (1 oz) Hidden Valley Original Ranch Salad Dressing Mix, 1 jar (6 oz) marinated artichoke hearts, drained and chopped, 1/3 cup roasted red peppers, drained and chopped, 3 T. fresh minced parsley.

Beat cream cheese and salad dressing packet together in a medium bowl. In a separate bowl, stir together artichokes, peppers and parsley. In a 3 cup bowl lined with plastic wrap, alternate layers of cream cheese and vegetable mixtures, beginning and ending with a cream cheese layer.

Chill 4 hours or overnight. Invert on plate; remove plastic wrap. Serve with crackers.

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