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.
Ingredients
1pkg., 8 oz. cream cheese, well chilled
3Tbsp.finely chopped sun-dried tomatoes in oil, well drained
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.