Layered Sundried Tomato and Artichoke Spread

13  Ratings
  • 10 min prep
  • 1 hr 10 min total
  • Makes 1-1/2 cups spread or 12 servings, 2 Tbsp (30 mL) spread and 6 crackers (20 g) each.


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Layered Sundried Tomato and Artichoke Spread Recipe

Ingredients

  • 1 pkg. (250 g) brick cream cheese, well chilled
  • 3 Tbsp. finely chopped sun-dried tomatoes in oil, well drained
  • 3 Tbsp. finely chopped drained canned artichoke hearts
  • 2 Tbsp. pesto
  • 2 Tbsp. chopped roasted almonds
  • 2 tsp. chopped fresh parsley
  •  Ritz Crackers

Instructions

  • Cut  cream cheese horizontally into 3 slices using dental floss. (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 crackers.

Recipe Tips

How to Cut Cream Cheese with Dental FlossWrap 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.

SubstituteServe with Wheat Thins or Triscuit Crackers.

Make AheadPrepared spread can be stored in refrigerator up to 24 hours before serving. For easier spreading and best flavour, remove from refrigerator about 30 min. before serving.

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Nutrition Information

Makes 1-1/2 cups spread or 12 servings, 2 Tbsp (30 mL) spread and 6 crackers (20 g) each.

Nutrition per serving:

  • Calories 180 
  • Total fat 13 g
  • Saturated fat 6 g
  • Cholesterol 25 mg
  • Sodium 330 mg
  • Carbohydrate 14 g
  • Dietary fibre 1 g
  • Sugars 3 g
  • Protein 3 g
  • Vitamin A 6 %DV
  • Vitamin C 4 %DV
  • Calcium 6 %DV
  • Iron 6 %DV

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