14 ounce can artichoke hearts, drained and chopped
1 cup parmesan cheese, grated
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp crushed red pepper flakes
3/4 cup roasted red bell peppers, drained and chopped
Instructions
Blend cream cheese and onion tops, set aside. In separate bowl, combine rest of ingredients.
Line a 4 cup glass bowl with plastic wrap and spread 1/3 of the cream cheese mixture on the bottom. Next, layer with half of the artichoke mixture. Then add 1/3 of cream cheese mixture on top. Repeat with second half of artichoke mixture and top with remaining 1/3 of cream cheese.
Cover and chill at least 2 hours. Invert onto a serving plate and serve with crackers or bread slices.
Originally Submitted
7/8/2009
0 Out of 5 from
0 reviews
You can add this Artichoke Pepper Cheese Torte recipe to your own private DesktopCookbook.