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Layered Sun-Dried Tomato and Artichoke Spread

Layered Sun-Dried Tomato and Artichoke Spread recipe
photo by:kraft
This Layered Sun-Dried Tomato and Artichoke Spread looks complicated to make, so we've included step-by-step photos to prove to you that it's not!
10 min
1 hr 10 min
12 servings, 2 Tbsp. each
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What You Need

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, well chilled
Tbsp.  finely chopped oil-packed sun-dried tomato, well drained
Tbsp.  finely chopped drained canned artichoke hearts
Tbsp.  pesto
Tbsp.  chopped PLANTERS Smoked Almonds
tsp.  chopped fresh parsley

Make It

step 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.
step 2
COMBINE artichokes and pesto; spoon over second cream cheese layer.
step 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.

Kraft Kitchens Tips

Serving Suggestion
Serve with assorted cup-up fresh vegetables and your favorite crackers or pita chips.
Make Ahead
Prepared spread can be stored in refrigerator up to 24 hours before serving. For easier spreading and best flavor, remove from refrigerator about 30 min. before serving.
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.
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