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Roasted Red Pepper and Artichoke Torta

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This recipe is included in the New Roadhouse Recipes book and is from the Tundra Rose Bed & Breakfast, Mile A 109.5 Glenn Highway.

Roasted Red Pepper and Artichoke Torta (boy, this sounds good!!!)

2 packages (8 ounces each) cream cheese 1 packets (1 ounce) Hidden Valley Original Ranch Salad Dressing mix 1 jar (6 ounces) marinated artichoke hearts, drained and chopped 1/3 cup roasted red peppers, drained and chopped 3 TBS fresh parsley, minced

Cream the cream cheese and dressing mix together. In a separate bowl, stir togther artichokes, peppers, and parsley. In a 3-cup bowl lined with plastic wrap, alternate layers of cheese and vegetable mixtures - beginning and ending with cheese layer. Chill 4 hours. Invert onto plate and remove plastic wrap. Serve with crackers.

Serves 10 to 12.


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