Shelly's Recipe

LAYERED SUNDRIED TOMATO AND ARTICHOKE SPREAD - Easy

Category: Spreads -- Cold

1 (8 oz.) pkg. cream cheese, well chilled
3 tbsp finely chopped sun-dried tomatoes in oil, well drained
3 tbsp finely chopped and drained canned artichoke hearts
2 tbsp pesto
2 tbsp chopped smoked almonds
2 tsp. chopped fresh parsley (I used some dry parsley)
Assorted crackers

Cut cream cheese horizontally into 3 slices using dental floss. (Make sure it is not flavored floss and I found it easiest to place the cream cheese on its side to do this. Then finished each slice with a knife.)

Place 1 slice on a large sheet of plastic wrap: top with tomatoes and second slice of cream cheese.

Combine artichokes and pesto; spoon over second cream cheese layer. Top with remaining cream cheese slice. Wrap with plastic wrap and refrigerate for 1 hour. Before serving, top with nuts and parsley. Press lightly into cream cheese to secure. Serve with assorted crackers.