Layered Sundried Tomato And Artichoke Spread Recipes

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LAYERED SUNDRIED TOMATO AND ARTICHOKE SPREAD



Layered Sundried Tomato and Artichoke Spread image

Provided by Laura

Number Of Ingredients 7

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 (can used mixed nuts as a substitute)
2 tsp. chopped fresh parsley (I used some dry parsley)
assorted crackers

Steps:

  • 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 it's side to do this. Then I finished each slice with my santoku 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.

HOT ARTICHOKE AND SUN-DRIED TOMATO DIP



Hot Artichoke and Sun-Dried Tomato Dip image

Make and share this Hot Artichoke and Sun-Dried Tomato Dip recipe from Food.com.

Provided by Peggy V.

Categories     Cheese

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/4 cup shredded parmesan cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup sun-dried tomato packed in oil, softened, coarsely chopped
2 cups shredded swiss cheese
1 (14 ounce) can artichoke hearts, drained, chopped
3 garlic cloves, chopped
1/4 teaspoon hot pepper sauce

Steps:

  • Stir together all of the ingredients.
  • Spoon into a 9- inch pie plate.
  • Bake for 25 minutes at 350 degrees.
  • Serve hot with your favorite crackers.

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