Friday, January 31, 2014

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.

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