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Peace. Love. Ranch.

Ranch Layered Artichoke and Roasted Pepper Spread

  • Prep Time 35 min
  • Cook Time 0 min
  • Servings 8
  • Print print Print

Ingredients (5)

For safe meat preparation, reference the USDA website. For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps (2)

  1. 1
    Blend dressing mix with cream cheese; set aside. Stir together artichokes, peppers and parsley. In a 3-cup bowl lined with Glad® Cling Wrap, alternate layers of cheese and vegetable mixtures, beginning and ending with a layer of cheese. Cover and refrigerate 4 hours or overnight.
  2. 2
    To serve, invert the prepared spread onto plate; remove plastic wrap. Use a butter or cheese knife to spread on crackers, crusty bread, or sliced veggies.

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Categories (2)

4 Reviews


recommend 50% would recommend this recipe

Rated 5 out of 5 by from Colorful AND Delicious Cheese "ball" This is a delicious, festive looking appetizer that's always a hit when I make it! It looks so pretty on a platter although it doesn't stay looking that way for long when everyone starts digging in! The recipe name is a little deceiving; it's called a " torta" because of the layers of cream cheese seasoned with the Hidden Valley Ranch Dressing mix and the colorful red and green of the artichoke hearts, parsley and roasted red peppers. It makes for such a pretty holiday presentation, however, don't save this recipe just for Christmas; I make it whenever an occasion calls for a unique appetizer. One hint when preparing the torta, scoop up the cream cheese for the layers into your hands and flatten like a thick pancake when you're layering/assembling the torta. ENJOY; I know it will be the hit of your party or gathering!
Date published: 2012-12-11
Rated 5 out of 5 by from Outstanding! This is a great appetizer to make for any occasion and is super simple to make even though it looks kind of complicated it’s super easy and fun to make my family really likes it and it’s always a favwhen I make it for special occasions
Date published: 2018-12-30
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