This creamy appetizer spread can be refrigerated up to 3 days before serving. 

Substitute chopped drained marinated sun-dried tomatoes for the roasted red peppers.

Reserve 1 Tbsp. Parmesan cheese, 1 tsp. parsley and 1/4 cup olives for garnish.  Mix the remaining Parmesan cheese and parsley with the Neufchatel cheese and garlic powder in medium bowl until blended.  Add artichokes, peppers and remaining chopped olives; mix well. Continue as directed. Garnish with the reserved Parmesan cheese, parsley and olives before serving. 

Shape Neufchatel cheese mixture into a wreath or tree shape on platter or board. Decorate with fresh parsley sprigs and additional cut-up roasted red peppers as desired. Surround with your favorite fruits, nuts and cut-up fresh vegetables for a festive charcuterie board.