1 (13 to 14 oz.) can artichoke hearts, drained and finely chopped
1/2 c. fat free Italian dressing
3 oz. light cream cheese, softened
2 tbsp. chopped, roasted red peppers
1 tbsp. chopped parsley
48 saltine crackers

In small bowl, with electric mixer at medium speed, beat artichokes, salad dressing, and cream cheese until well blended. Stir in peppers and parsley. On each cracker spread 2 teaspoons mixture. Serve immediately.