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Layered Sundried Tomato and Artichoke Spread |

Layered Sundried Tomato and Artichoke Spread

  • Author: Laura


  • 1 (8 oz.) pkg.  cream cheese, well chilled
  • 3 Tbsp. finely chopped sun-dried tomatoes in oil, well drained
  • 3 Tbsp. finely chopped and drained canned artichoke hearts
  • 2 Tbsp. pesto
  • 2 Tbsp. chopped smoked almonds (can used mixed nuts as a substitute)
  • 2 tsp. chopped fresh parsley (I used some dry parsley)
  • assorted crackers


  1. 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)
  2. Place 1 slice on a large sheet of plastic wrap: top with tomatoes and second slice of cream cheese.
  3. Combine artichokes and pesto; spoon over second cream cheese layer.  Top with remaining cream cheese slice.
  4. Wrap with plastic wrap and refrigerate for 1 hour.
  5. Before serving, top with nuts and parsley.  Press lightly into cream cheese to secure.  Serve with assorted crackers.
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