Layer by Layer Italian Dip

• 8 oz pkg. Cream cheese
• 6 oz jar artichoke hearts, chopped
• 1/3 C chopped kalamata olives
• 1/3 C chopped roasted red peppers
• 1 C vegetable antipasto or caponata
• 1 4 oz pkg crumbled feta
• 1 T dried Italian seasoning
• 3/4 stick butter, softened
• 1 C shredded parmesan
• 1/4 C chopped green onions

Combine cream cheese, butter, feta and Italian seasoning in a food processor/mixer. Spray 4 C mold or bowl & line with plastic wrap with enough to cover. Drain liquid from artichokes, olives & peppers. Layer in this order: 1/2 c parmesan cheese, 1/2 antipasto, 1 C cream cheese mixture, red peppers, green onions, olives, artichoke hearts, 1/2 C antipasto, 1 C cream cheese mixture & 1/2 C parmesan cheese. Fold plastic wrap over the top and press gently to compact layers. Chill until firm. Remove from mold & serve with crackers or rye cocktail slices.