Submitted to Deborah Gibbs who got it from The Detroit Free Press where it was submitted by Dawn Buie
- 1 pkg (1ounce) Hidden Valley Ranch dip
- 2 pkg (8 ounces) reduced fat/regular cream cheese
- 1 jar marinated artichoke hearts (6-7.5 ounces) drained & chopped
- 1/3 Cup roasted red peppers drained & chopped
- 3 tablespoons parsley chopped (optional)
Stir together the dressing mix & cream cheese
Stir together the artichokes & peppers & parsley
Line a 3 cup bowl with plastic wrap. Layer the cheese & the vegetable mixtures, starting & ending with the cheese ( 5 layers total)
Chill 4 hours or overnight
Invert onto a plate and remove plastic wrap. Serve with crackers, pita chips, etc.
Rehfwitz Recipes 