• Layered Sun-Dried Tomato & Artichoke Spread

Layered Sun-Dried Tomato & Artichoke Spread

70 12 servings, 2 Tbsp (30 mL) spread and 6 crackers (20 g) each
Recipe By
(5) 4 Reviews
Prep Time
Total Time

12 servings, 2 Tbsp (30 mL) spread and 6 crackers (20 g) each

Our Layered Sun-Dried Tomato & Artichoke Spread looks complicated to make, but it's not! This 10-minute appetizer cheese spread is as easy as 1,2,3 - just follow our simple steps and you'll see for yourself. We bet this savoury cheese spread becomes one of your favourite make-ahead appetizers.

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What You Need

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Make It

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  • 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.

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.

Serving Suggestion

Serve with additional assorted 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.


  • 12 servings, 2 Tbsp (30 mL) spread and 6 crackers (20 g) each

Nutritional Information

Serving Size 12 servings, 2 Tbsp (30 mL) spread and 6 crackers (20 g) each
Calories 190
% Daily Value
Total fat 14g
Saturated fat 6g
Cholesterol 25mg
Sodium 320mg
Carbohydrate 14g
Dietary fibre 1g
Sugars 2g
Protein 4g
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • md.thompson |

    Easy to make, and tastes good. Will make this again. Note - I used a paper towel to blot the excess oil from the tomatoes and artichokes, perhaps should not have as it tended to be a bit dry.

  • lesgar |

  • mcdanaher |

    YUMMY!!!! This was so good and unique. I made my own pesto (fresh garlic,lemon juice, pine nuts and fresh basil). The longer it sat out the better it got as the cream cheese softened - it was the best appetizer ever. The flavors were amazing!!! Thank you Kraft!