SUN-DRIED TOMATO AND ARTICHOKE APPETIZER

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Sun-Dried Tomato and Artichoke Appetizer image

Creamy, chunky sun-dried tomato and basil dip is spread on crackers and topped with artichoke hearts in this simple yet elegant appetizer.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 30 servings

Number Of Ingredients 6

1/3 cup boiling water
1 pkg. (3 oz.) sun-dried tomatoes, chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
3 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
60 roasted garlic woven wheat crackers
1 can (14.5 oz.) artichoke hearts, drained, cut into 60 pieces

Steps:

  • Pour boiling water over tomatoes in small bowl; let stand 10 min.
  • Drain tomatoes, reserving liquid. Place reserved liquid, Neufchatel and pesto in blender; blend until smooth. Add tomatoes; blend just until combined. (A few chunks can remain.) Spoon into bowl.
  • Refrigerate 1 hour.
  • Top each cracker with 1 tsp. Neufchatel mixture and 1 artichoke piece just before serving.

Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

*** Explore more Sun-Dried Tomato And Artichoke Appetizer Recipes »

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