Layered Sundried Tomato and Artichoke Spread

Layered Sundried Tomato and Artichoke Spread

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, well chilled

3

Tbsp.  finely chopped sun-dried tomatoes in oil, well drained

3

Tbsp.  finely chopped drained cannedartichoke hearts

2

Tbsp.  pesto

2

Tbsp.  chopped PLANTERS Smoked Almonds

2

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

SUBSTITUTE

Serve with WHEAT THINS or TRISCUIT 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.