Layered Sun-Dried Tomato and Artichoke Spread

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 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

Nutrition facts

Recipe Tips

1

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.

2

Combine artichokes and pesto; spoon over second cream cheese layer.

3

Top with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap.

4

Refrigerate 1 hour.

5

Serve with the crackers.