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Layered Sun Dried Tomato And Artichoke Spread

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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.
Ingredients
  Philadelphia cream cheese 8 Ounce, well drained (1 Package)
  Sun-dried tomatoes 3 Tablespoon, finely chopped in oil, well drained
  Canned artichoke hearts 3 Tablespoon, finely chopped, drained
  Pesto 2 Tablespoon
  Smoked almonds 2 Tablespoon, chopped (Planters)
  Fresh parsley 2 Teaspoon, chopped
  Ritz crackers 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Channel: 
DiabeticLiving
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Feel: 
Creamy
Interest: 
Gourmet, Party, Quick
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
16

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Average: 4.2 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 114 Calories from Fat 76

% Daily Value*

Total Fat 9 g13.2%

Saturated Fat 3.4 g17%

Trans Fat 0.1 g

Cholesterol 15.6 mg5.2%

Sodium 199.6 mg8.3%

Total Carbohydrates 8 g2.5%

Dietary Fiber 0.89 g3.6%

Sugars 2.2 g

Protein 2 g4.6%

Vitamin A 5.1% Vitamin C 3.8%

Calcium 3.6% Iron 4.4%

*Based on a 2000 Calorie diet

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