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Layered Sundried Tomato and Artichoke Spread

Layered Sundried Tomato and Artichoke Spread recipe
photo by:kraft
This Layered Sundried Tomato and Artichoke Spread looks complicated to make, so we've included a video to prove to you that it's not!
10 min
1 hr 10 min
12 servings, 2 Tbsp. spread and 16 crackers each
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What You Need

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

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. Serve with crackers.

Kraft Kitchens Tips

Serve with thin wheat snack or woven wheat 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.
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.
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