Nikki Shaw from the Kraft Kitchens shares a creative recipe that's an elegant spin on traditional artichoke dip. Instead of blending all of the ingredients together, each flavor is layered between a smooth layer of cream cheese. Layered Sundried Tomato and Artichoke Spread is sure to become a new classic in your appetizer repertoire.
Philadelphia cream cheese
8 Ounce, well drained (1 Package)
3 Tablespoon, finely chopped in oil, well drained
Canned artichoke hearts
3 Tablespoon, finely chopped, drained
2 Tablespoon, chopped (Planters)
2 Teaspoon, chopped
1⁄2 Cup (8 tbs)
1) Cut cream cheese horizontally into 3 slices using dental floss.(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.
4) Serve with crackers.