Layered Sundried Tomato and Artichoke Spread
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I stumbled upon this delightful recipe for Layered Sundried Tomato and Artichoke Spread in a free Nabisco booklet I picked up at the grocery store, right by the cracker display. With the holiday season approaching, the booklet seemed like a treasure trove, filled with festive recipes and tempting coupons. Out of all the recipes, this one caught my eye because it features some unique ingredients that aren’t typically on my shopping list. Despite that, it’s absolutely worth trying.
I love having a few standout dishes during the holidays, and this spread certainly fits the bill. It’s a unique, flavorful combination that stands out from the usual fare, and the layered presentation makes it as visually appealing as it is delicious. My personal favorite way to enjoy it is with Triscuits, which complement the flavors perfectly. This recipe has quickly become a holiday favorite in my home, adding a touch of elegance and deliciousness to our celebrations.
Ingredients for Layered Sundried Tomato and Artichoke Spread
- CREAM CHEESE
- SUN-DRIED TOMATOES IN OIL
- CANNED ARTICHOKE HEARTS
- PESTO
- SMOKED ALMONDS (CAN USED MIXED NUTS AS A SUBSTITUTE)
- FRESH PARSLEY OR DRY PARSLEY
- ASSORTED CRACKERS
Instructions for Layered Sundried Tomato and Artichoke Spread
Slice the Cream Cheese: Using unflavored dental floss, cut the cream cheese horizontally into three equal slices. (Tip: Place the cream cheese on its side to make slicing easier. You can finish each slice with a santoku knife for precision.)
First Layer: Place one slice of the cream cheese on a large sheet of plastic wrap. Top it with a layer of sundried tomatoes.
Second Layer: Add the second slice of cream cheese on top of the tomatoes. In a small bowl, combine the chopped artichokes and pesto. Spoon this mixture evenly over the second cream cheese layer.
Top Layer: Place the remaining slice of cream cheese on top of the artichoke-pesto mixture, creating a beautiful layered effect.
Wrap and Chill: Wrap the entire layered spread with plastic wrap. Refrigerate for at least 1 hour to allow the flavors to meld and the spread to firm up.
Finishing Touches: Just before serving, unwrap the spread and top it with chopped nuts and fresh parsley. Press lightly into the cream cheese to secure the toppings.
Serve: Serve this delightful spread with an assortment of crackers. It’s sure to impress your guests with both its taste and presentation.
Frequently Asked Questions
Can I use a different type of cheese?
Yes, you can substitute the cream cheese with a soft cheese like goat cheese or mascarpone for a different flavor profile. However, cream cheese is recommended for its firmness and ability to hold the layers together.
Can I prepare this spread ahead of time?
Absolutely! You can prepare the spread a day in advance. Wrap it tightly in plastic wrap and refrigerate. Add the nuts and parsley just before serving to keep them fresh and crunchy.
What can I use instead of sundried tomatoes?
If you don’t have sundried tomatoes, you can use roasted red peppers, finely chopped fresh tomatoes, or even a tomato chutney. Each will bring a unique twist to the spread.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to wrap it well to prevent it from drying out.
How do I prevent the cream cheese from sticking to the dental floss?
To prevent sticking, you can lightly grease the dental floss with a bit of cooking spray. Additionally, using cold cream cheese will make it easier to slice cleanly.
FOR MORE RECIPES LIKE THIS, TRY:
Layered Sundried Tomato and Artichoke Spread
Real Mom Kitchen
Equipment
Ingredients
- 8 oz pkg cream cheese well chilled
- 3 Tbsp sun-dried tomatoes in oil well drained and finely chopped
- 3 Tbsp canned artichoke hearts drained and finely chopped and
- 2 Tbsp pesto
- 2 Tbsp smoked almonds chopped (can used mixed nuts as a substitute)
- 2 tsp fresh parsley chopped (I used some dry parsley)
- assorted crackers
Instructions
- Cut cream cheese horizontally into 3 slices using dental floss. (Make sure it is not flavored floss and I found it easiest to place the cream cheese on it’s side to do this. Then I finished each slice with my santoku knife)
- Place 1 slice on a large sheet of plastic wrap: top with tomatoes and second slice of cream cheese.
- Combine artichokes and pesto; spoon over second cream cheese layer. Top with remaining cream cheese slice.
- Wrap with plastic wrap and refrigerate for 1 hour.
- Before serving, top with nuts and parsley. Press lightly into cream cheese to secure. Serve with assorted crackers.
