Layered Sundried Tomato and Artichoke Spread

Layered Sundried Tomato and Artichoke Spread
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  1. 1 pkg. (8 oz.) brick cream cheese, well chilled
  2. 3 Tbsp. finely chopped sun-dried tomatoes in oil, well drained
  3. 3 Tbsp. finely chopped drained canned artichoke hearts
  4. 2 Tbsp. pesto
  5. 2 Tbsp. chopped smoked almonds
  6. 2 tsp. chopped fresh parsley
  7. RITZ Crackers
  1. 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.
  2. COMBINE artichokes and pesto; spoon over second cream cheese layer.
  3. 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.