Sun-Dried Tomato-Nut Spread - Kraft Recipes Top
Comida Kraft
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Sun-Dried Tomato-Nut Spread

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14 servings, 2 Tbsp. spread and 5 crackers each

Sun-dried tomatoes, toasted walnuts and parsley are blended into cream cheese, Parmesan and provolone for an easy and delicious appetizer spread.

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What You Need

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Make It

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  • Beat all ingredients except crackers in large bowl with electric mixer on medium speed until well blended. Cover.
  • Refrigerate at least 1 hour.
  • Serve as a spread with the crackers.

Special Equipment Needed


Select a few of your favorite appetizers rather than sampling one of each to save room for our entree.

How to Toast Nuts

Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.


  • 14 servings, 2 Tbsp. spread and 5 crackers each

Nutritional Information

Serving Size 14 servings, 2 Tbsp. spread and 5 crackers each
Calories 190
Total fat 13g
Saturated fat 6g
Cholesterol 25mg
Sodium 310mg
Carbohydrate 12g
Dietary fiber 1g
Sugars 2g
Protein 5g
% Daily Value
Vitamin A 6 %DV
Vitamin C 6 %DV
Calcium 15 %DV
Iron 4 %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.

Ratings & Reviews

Rated 4 out of 5 by from The dip was excellent and the very easy to make. The dip was excellent and the very easy to make. You might want to let it sit out for a while after you refrigerate it, though, because it gets really hard after being refrigerated.
Date published: 2002-05-21
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