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Layered Sun-Dried Tomato and Artichoke Spread

Layered Sun-Dried Tomato and Artichoke Spread

Prep time10 min
Total time1hr 10min
ServingsMakes 12 servings, 2 Tbsp. spread and 5 crackers each.
  • 1 pkg. (8 oz.) brick cream cheese, well chilled
  • 3 Tbsp. finely chopped sun-dried tomatoesin 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
  • 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 Floss
    Wrap 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.
  • Substitute
    Serve 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.
  • Note
    This 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 13g 
   Saturated fat 5g 
   Trans fat 0g 
Cholesterol 20mg 
Sodium 250mg 
Carbohydrate 12g 
   Dietary fiber <1g 
   Total sugars 2g 
   Added sugars 1g 
Protein 3g 
Vitamin A6 %DV
Vitamin C2 %DV
Calcium4 %DV
Iron4 %DV
Potassium2 %DV
Vitamin D0 %DV

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