Layered Cream Cheese Spread
This Layered Cream Cheese Spread is layered with sun-dried tomatoes, pesto, artichokes, almonds–the perfect red and green holiday spread.
Friends, who would have thought that dental floss would work so well, in making this fine Christmas appetizer? Back in 2009, we made this Cream Cheese Spread, so we’re bringing it back for a appetizer party this year! The ingredients are super simple.
Layered Cream Cheese Spread
It also has a great presentation for the holidays, with the red of the sun dried tomatoes, and the green artichoke with pesto! Serve this Layered Cream Cheese Spread with red and green peppers and your favorite crackers. If you love cream cheese like we do, you can use the dental floss method and make this Holiday Shrimp Cocktail Crudités Board!
Why we love this cream cheese spread
- It’s tasty, and festive-looking.
- So easy to make (follow the dental floss tip!)
- Everyone loves cream cheese–especially during the holidays.
- This elegant starter will keep your guests busy until dinner is served!
Gather these ingredients:
(What an elegant spin on the traditional artichoke dip. Instead of mixing all of the ingredients together, each flavor is layered between a smooth layer of cream cheese.)
- Cream cheese: you can use light or regular, but just make sure it is chilled when preparing
- Sun-dried tomatoes: in oil, and then drain well
- Artichoke hearts: also chopped and drained
- Pesto
- Smoked almonds: you can use any flavor of almonds, or regular
- Fresh parsley
- Favorite crackers
- Red and green pepper slices
- Cucumber slices
How do you make this layered appetizer?
- Cut cream cheese horizontally into 3 slices using dental floss. Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice. [Wrap 18-inch piece of dental floss around bottom third of cream cheese brick, overlapping ends.
- Pull ends evenly to cut through the cream cheese. Place the brick of cream cheese on its side and slide the floss straight down. Repeat to make a total of 3 slices.]
- Mix together artichokes and pesto; spoon over second cream cheese layer.
- On top of the cream cheese slice, add nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate.
More toppings to add to change up the layers:
In case you want to make it any time of year, and don’t want to make it “red and green” here are some ideas of more ingredients to layer in between the cream cheese.
- Pine nuts
- Chili peppers
- Basil and other Italian herbs
- Lemon
- Capers
- Avocados
- Olives
- Shrimp
- Cocktail sauce
How do you cut cream cheese using dental floss?
- Wrap an 18-inch piece of dental floss around the bottom third of a cream cheese brick, overlapping the ends.
- Pull ends steadily to cut cream cheese.
- Repeat to make a total of three slices.
It’s that easy!
Tips and substitutions:
I often chop and prepare the ingredients the night before and assemble it a few hours before my party. Then it only takes a few minutes to have it ready for the guests!
Change up the flavors (listed above), and make your own combination.
How do you serve a layered cream cheese dip? Serve with assorted cup-up fresh vegetables and your favorite crackers or pita chips.
How do you make this appetizer ahead? Prepared spread can be stored in the refrigerator up to 24 hours before serving. For easier spreading and best flavor, remove from refrigerator about 30 minutes before serving.
This cream cheese spread is sure to become a new classic in your appetizer repertoire. Especially for the holiday season!
ENJOY!
If you love cream cheese, you may want to try these recipes:
Mini Cheese Balls (4 ways)
Raspberry Cream Cheese Crescent Ring
Cream Cheese Mascarpone Frosting
Carrot Cake with Cream Cheese Frosting
Pineapple Coconut Cake with Cream Cheese Frosting
Get the Recipe:
Layered Cream Cheese Spread
Ingredients
- 1 pkg., 8 oz. 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. pesto
- 2 Tbsp. chopped smoked almonds
- 2 tsp. chopped fresh parsley
- Favorite crackers
- Red & green pepper slices
- Cucumber slices
Instructions
- Cut cream cheese horizontally into 3 slices using dental floss. Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice. [Wrap 18-inch piece of dental floss around bottom third of cream cheese brick, overlapping ends. Pull ends evenly to cut through the cream cheese. Place the brick of cream cheese on its side and slide the floss straight down. Repeat to make a total of 3 slices.]
- Mix together artichokes and pesto; spoon over second cream cheese layer.
- On top of the cream cheese slice, add nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour.
- Serve with favorite crackers on a board or on a plate, with red and green pepper slices and sliced cucumbers.
Make ahead:
- Store in refrigerator up to 24 hours before serving. For easier spreading and best flavor, remove from refrigerator about 30 minutes before serving.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Hi! I’m excited to try this but I feel like your cream cheese looks so “pretty”
Mine doesn’t look like that out of the package. Do you buy a special kind?
We’ve made this for years with regular Philadelphia Cream Cheese. My video person (out of country) used their brand, but any COLD brick of cream cheese works! ENJOY!