Layered Sun-Dried Tomato and Artichoke Spread - Kraft Recipes Top
Comida Kraft
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Layered Sun-Dried Tomato and Artichoke Spread

Prep Time
Total Time

12 servings, 2 Tbsp. each

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!

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What You Need

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Make It

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  • 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.
  • 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.

Special Equipment Needed

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.


  • 12 servings, 2 Tbsp. each

Nutritional Information

Serving Size 12 servings, 2 Tbsp. each
Calories 90
Total fat 8g
Saturated fat 4g
Cholesterol 25mg
Sodium 120mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 1g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 0 %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.

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