Layered Sundried Tomato and Artichoke Spread 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, well chilled 3 tbsp. sun-dried tomatoes in oil, well drained, finely chopped 3 tbsp. canned artichoke hearts, finely chopped 2 tbsp. pesto 2 tbsp. PLANTERS Smoked Almonds, chopped 2 tsp. fresh parsley, chopped RITZ Crackers
SERVES: 12
Directions: 1. Cut cream cheese horizontally into 3 slices. 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. Prepared spread can be stored in refrigerator for up to 24 hours before serving. For easier spreading and best flavor, remove from refrigerator about 30 minutes before serving.
17
