Torta Ala Katie

Name: Torta Ala Katie
Prep time: 15 min
Total time: 15 min
Yield: 12 serving(s)
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)

Submitted by katie in the UP

"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."

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Ready In:: 15mins
Ingredients:: 9
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

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