Layered Sundried Tomato and Artichoke Spread

1 pkg. (8 oz.) PHILADELPHIA 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 PLANTERS Smoked Almonds
2 tsp. chopped fresh parsley
RITZ Crackers
Make It!


CUT cream cheese horizontally into 3 slices using dental floss. (See Tip.) Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.


COMBINE artichokes and pesto; spoon over second cream cheese layer.


TOP with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour. Serve with crackers.
Kraft Kitchens Tips
How to Cut Cream Cheese with Dental Floss
Wrap 18-inch piece of dental floss around bottom third of cream cheese brick, overlapping ends. Pull ends steadily to cut cream cheese. Repeat to make a total of 3 slices.
Substitute
Serve with WHEAT THINS or TRISCUIT Crackers.
Make Ahead
Prepared spread can be stored in refrigerator up to 24 hours before serving. For easier spreading and best flavor, remove from refrigerator about 30 min. before serving.