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Layered Torte Appetizer

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“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.”

Ingredients Nutrition

  • 2 (8 ounce) packages cream cheese
  • 1 package hidden valley ranch dressing mix
  • 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
  • 13 cup roasted red pepper, drained and chopped
  • 1 dash salt and black pepper
  • 1 -2 clove garlic, minced
  • 3 tablespoons chopped fresh parsley
  • sliced black olives (optional)


  1. Cream the cream cheese and salad dressing mix together.
  2. In separate bowl, stir together artichokes, peppers, salt and black pepper, garlic, and parsley.
  3. In a 3-cup bowl lined with plastic wrap, alternate layers of cheese and vegetables, beginning and ending with cheese layer.
  4. Invert onto plate; remove plastic wrap.
  5. You may garnish the top with additional parsley or with sliced black olives, if desired.
  6. Serve with crackers or fresh veggie dippers.

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