Layered Sundried Tomato and Artichoke Spread
he Layered Sundried Tomato and Artichoke Spread recipe makes it an excellent choice for holiday parties and gatherings, ensuring there's enough for everyone to enjoy. Happy entertaining!
Servings 10 servings
Calories 113kcal
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
- 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.
Nutrition
Serving: 1 serving | Calories: 113kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 127mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 424IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 0.2mg