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Appetizers

Sun-Dried Tomato and Artichoke Appetizer

photo by:kraft
Creamy, chunky sun-dried tomato and basil dip is spread on crackers and topped with artichoke hearts in this simple yet elegant appetizer.
time
prep:
15 min
total:
1 hr 25 min
servings
total:
30 servings

What You Need

1/3
cup  boiling water
1
pkg.  (3 oz.) sun-dried tomatoes, chopped
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
3
Tbsp.  prepared pesto
60
 roasted garlic woven wheat crackers
1
can  (14.5 oz.) artichoke hearts, drained, cut into 60 pieces

Make It

POUR boiling water over tomatoes in small bowl; let stand 10 min.

DRAIN tomatoes, reserving liquid. Place reserved liquid, Neufchatel and pesto in blender; blend until smooth. Add tomatoes; blend just until combined. (A few chunks can remain.) Spoon into bowl.

REFRIGERATE 1 hour.

TOP each cracker with 1 tsp. Neufchatel mixture and 1 artichoke piece just before serving.

Kraft Kitchens Tips

Cooking Know-How
Be sure to use the artichoke hearts that are canned in water, not marinated. A 14.5-oz. can of artichoke hearts in water frequently lists a drained weight of 8.5 oz.
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