2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
2 Tbsp. chopped PLANTERS Smoked Almonds
2 tsp. chopped fresh parsley
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Let's Make It
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.
Serve with assorted cup-up fresh vegetables and your favorite crackers or pita chips.
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.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2 Tbsp. each
* 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.