Layered Sundried Tomato and Artichoke Spread

• Vegetarian

• Produce

  • 3 tbsp Artichoke hearts, canned
  • 2 tsp Parsley, fresh

• Condiments

  • 2 tbsp Pesto

• Oils & Vinegars

  • 3 tbsp Sun-dried tomatoes in oil

• Nuts & Seeds

  • 2 tbsp Almonds, smoked

• Snacks

  • 1 Ritz crackers

• Dairy

  • 1 pkg. Brick cream cheese

Found on holidayspage.net

Ingredients

• 1 pkg. (8 oz.) 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 smoked almonds
• 2 tsp. chopped fresh parsley
• RITZ Crackers

Directions

• 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 crackers.