Layered Sun-Dried Tomato and Artichoke Spread
Prep time10 min
Total time1hr 10min
ServingsMakes 12 servings, 2 Tbsp. spread and 5 crackers each.
Ingredients
- 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
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 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 170 |
| % 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 A | 6 %DV |
| Vitamin C | 2 %DV |
| Calcium | 4 %DV |
| Iron | 4 %DV |
| Potassium | 2 %DV |
| Vitamin D | 0 %DV |
