Layered Sundried Tomato and Artichoke Spread

21  Ratings
  • 10 min prep
  • 1 hr 10 min total
  • Makes 12 servings, 2 Tbsp. spread and 5 crackers each.

Layered Sundried Tomato and Artichoke Spread Recipe

Ingredients

  • 1 pkg. (8 oz.) brick cream cheese, well chilled
  • 3 Tbsp. finely chopped sun-dried tomatoes in oil, well drained
  • 3 Tbsp. finely chopped drained canned artichoke hearts
  • 2 Tbsp. pesto
  • 2 Tbsp. chopped smoked almonds
  • 2 tsp. chopped fresh parsley
  •  RITZ Crackers

Instructions

  • Cut  cream cheese horizontally into 3 slices. (See Tip.) Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.
  • Combine  artichokes and pesto; spoon over second cream cheese layer.
  • Top  with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour. Serve with crackers.

Recipe Tips

SubstituteServe with WHEAT THINS or TRISCUIT Crackers.

How to Cut Cream Cheese with Dental FlossWrap 18-inch piece of dental floss around bottom third of cream cheese brick, overlapping ends. Pull ends steadily to cut cream cheese. Repeat to make a total of 3 slices.

Make AheadPrepared spread can be stored in refrigerator up to 24 hours before serving. For easier spreading and best flavor, remove from refrigerator about 30 min. before serving.

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Nutrition Information

Makes 12 servings, 2 Tbsp. spread and 5 crackers each.

Nutrition per serving:

  • Calories 170 
  • Total fat 12 g
  • Saturated fat 5 g
  • Cholesterol 25 mg
  • Sodium 260 mg
  • Carbohydrate 12 g
  • Dietary fiber 1 g
  • Sugars 2 g
  • Protein 3 g
  • Vitamin A 6 %DV
  • Vitamin C 4 %DV
  • Calcium 4 %DV
  • Iron 4 %DV

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