This Layered Cream Cheese Spread is layered with sun-dried tomatoes, pesto, artichokes, almonds–the perfect red and green holiday spread.

cream cheese spread

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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!

layered cream cheese dip

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!

how to make Layered Cream Cheese Spread

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

cream cheese dip with veggies

How do you make this layered appetizer?

  1. 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.
  2. 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.]
  3. Mix together artichokes and pesto; spoon over second cream cheese layer.
  4. 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.

dip with crackers

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 to slice cream cheese with dental floss

How do you cut cream cheese using dental floss?

  1. Wrap an 18-inch piece of dental floss around the bottom third of a cream cheese brick, overlapping the ends.
  2. Pull ends steadily to cut cream cheese.
  3. Repeat to make a total of three slices.

It’s that easy!

cream cheese with pesto dip

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

 

cream cheese with pesto dip
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Layered Cream Cheese Spread

This recipe is inspired from a trip to Kraft Foods in Chicago back in 2009, where we made this in their test kitchen. Makes: 1-1/2 cups spread or 12 servings, 2 Tbsp. each serving. Use any cold block of cream cheese.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 12
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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.
Cuisine: American
Course: Appetizer
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Layered Cream Cheese Spread