Layered Artichoke Cheese Spread

From Simple and Delicious Magazine

1 jar (6 1/2 oz) marinated artichoke hearts, drained and chopped
1/3 cup roasted red peppers, drained and chopped
2 pkg (8 oz each) reduced fat cream cheese
1 envelope ranch salad dressing mix
3 tbsp. minced fresh parsley
Assorted crackers

Pat artichokes and peppers dry; set aside. Line a 3-cup bowl with plastic wrap. In a large bowl, beat cream cheese and dressing mix until smooth. In another bowl, combine the artichokes, peppers, and parsley.

Spread a third of the cream cheese mixture into prepared bowl; top with half of the artichoke mixture. Repeat layers. Top with remaining cream cheese mixture. Cover and refrigerate for at least 4 hours. Unmold onto a serving plate. Serve with crackers.