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Layered Sun-Dried Tomato and Artichoke Spread

Prep time

10 min

Total time

1 hr 10 min

Servings

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

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    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. basil pesto
    • 2 Tbsp. chopped smoked almonds
    • 2 tsp. chopped fresh parsley
    •  RITZ Crackers
Preparation
  • 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 the crackers.

Recipe Tips

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 the cream cheese into lengthwise slice as directed. Repeat to make 2 additional slices.

SubstituteServe with WHEAT THINS Snacks or TRISCUIT Crackers instead of the RITZ Crackers. Makes 12 servings, 2 Tbsp. spread and 16 WHEAT THINS Snacks or 6 TRISCUIT Crackers each.

NoteThis impressive, though easy-to-make, spread can be refrigerated up to 24 hours before serving. For easier spreading and best flavor, remove from refrigerator about 30 min. before serving.

114538
Calories 170
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 20mg
Sodium 250mg
Total Carbohydrate 12g
Dietary Fiber <1g
Total Sugars 2g
     Includes 1g Added Sugars
Protein 3g
Vitamin A 6% DV
Vitamin C 2% DV
Calcium 4% DV
Iron 4% DV
Potassium 2% DV
Vitamin D 0% DV

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