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Layered Sundried Tomato and Artichoke Spread 

Watch as Nikki makes an elegant appetizer made of Philadelphia cream cheese. This sundried tomato and artichoke spread is sure to be a hit at your next party!
prep time
10 min
time
1 hr 10 min
servings
12 servings, 2 Tbsp. spread and 16 crackers each

what you need

  • 1 pkg. (8 oz.) PHILADELPHIA 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 PLANTERS Smoked Almonds
  • 2 tsp. chopped fresh parsley
  •   RITZ Crackers

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. Refrigerate 1 hour. Serve with crackers.

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