Quick & Easy Appetizer Recipe: Layered Sun Dried Tomato & Artichoke Spread

Cut chilled Philadelphia cream cheese into 3 horizontal slices using unwaxed, unflavored dental floss.

Wrap a piece of dental floss around the bottom third of the cream cheese, overlapping the ends.

Pull the ends of the floss steadily to cut through the cream cheese.

Repeat to make a total of 3 slices.

Place one slice of cream cheese on a large sheet of plastic wrap.

Top the cream cheese with finely chopped well-drained sun dried tomatoes in oil.

Combine chopped, drained canned artichoke hearts with pesto in a bowl.

Mix everything with a rubber spatula.

Top the second slice of cream cheese with the artichoke and pesto mixture.

Place the final slice of cream cheese directly over the artichoke and pesto mixture.

Lightly press chopped Planters smoked almonds and parsley on top, spreading it out to the edges.

Cover the cream cheese layer with plastic wrap and refrigerate for about 1 hour.

Remove the spread from the refrigerator about 30 minutes before serving for best flavor and easier spreading.

Equipment Needed

Spice Level:

Dietary

Allergens