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Appetizer Recipes

Layered Sundried Tomato and Artichoke Spread


The Layered Sun-Dried Tomato & Artichoke Spread looks complicated to make, but it's not! This 10-minute appetizer cheese spread is as easy as 1,2,3 - just follow our simple steps and you'll see for yourself. We bet this savory cheese spread becomes one of your favorite make-ahead appetizers.

What You Need

  • 1 pkg. (8 oz.) brick cream cheese, well chilled
  • 3 Tbsp. finely chopped sun-dried tomatoes in oil, well drained
  • 3 Tbsp. finely chopped drained canned artichoke hearts
  • 2 Tbsp. basil pesto
  • 2 Tbsp. chopped smoked almonds
  • 2 tsp. chopped fresh parsley
  • RITZ Crackers


  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. Tip: Cut Cream Cheese with Dental Floss – Wrap 18-inch piece of dental floss around bottom third of cream cheese brick, overlapping ends. Pull ends steadily to cut cream cheese. Repeat to make a total of 3 slices.
  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 up to 24 hours before serving. For easier spreading and best flavor, remove from refrigerator about 30 min. before serving.

Cooking time (duration)

Prep: 10 min. Total: 1 hr. 10 min.

Number of servings (yield)

Makes 12 servings, 2 Tbsp. spread and 5 crackers each.




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