Appetizer

Layered Sundried Tomato and Artichoke Spread

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prep time

10 min

total time

1 hr 10 min

makes

1-1/2 cups spread or 12 servings, 2 Tbsp (30 mL) spread and 6 crackers (20 g) each

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photo by:

kraft

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What You Need

1 pkg. (250 g) Philadelphia 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 Back to Nature Sea Salt Roasted Almonds

2 tsp. chopped fresh parsley

Ritz Crackers

Make It

CUT cream cheese horizontally into 3 slices using dental floss. (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.

kraft kitchens 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 cream cheese. Repeat to make a total of 3 slices.

Substitute

Serve with Wheat Thins or Triscuit Crackers.

Make Ahead

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