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Sun-Dried Tomato and Artichoke Appetizer
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Sun-Dried Tomato and Artichoke Appetizer

1 Hr(s) 25 Min(s)
15 Min(s) Prep
1 Hr(s) 10 Min(s) Cook
Healthy Living
Creamy, chunky sun-dried tomato and basil dip is spread on crackers and topped with artichoke hearts in this simple yet elegant appetizer.
What You Need
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30 servings
Original recipe yields 30 servings
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. CLASSICO Traditional Basil Pesto Sauce and Spread
60 roasted garlic woven wheat crackers
1 can (14.5 oz.) artichoke hearts, drained, cut into 60 pieces
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Let's Make It
1
Pour boiling water over tomatoes in small bowl; let stand 10 min.
2
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.
3
Refrigerate 1 hour.
4
Top each cracker with 1 tsp. Neufchatel mixture and 1 artichoke piece just before serving.
Kitchen Tips
Tip 1
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.
Nutrition
Calories
70
Calories From Fat
0
% Daily Value*
Total Fat 3.5g
4%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 120mg
5%
Total Carbohydrates 9g
3%
Dietary Fibers 2g
7%
Sugars 1g
2%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
30 servings
* 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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