Sundried Tomato and Artichoke Torte

For those of you who bought some of our delicious Carmie’s dips this weekend, we wanted to share a special recipe that can be easily made with several different Carmie’s dip packages.

Using either the Artichoke Parmesan, Sundried Tomato and Basil or Basil Pesto mix, you can make a beautiful and delicious appetizer. All you will need are the following:

1 package of any of the Carmie’s dip packages listed above

8 oz cream cheese, softened

1 jar of sundried tomatoes

1 jar of artichokes

First, line a plastic or glass container with plastic wrap. Make sure to leave enough at the top to fold over and freeze. Then mix the cream cheese with the contents of the Carmie’s dip until fluffy and smooth.

Chop the jar of sundried tomatoes and set aside.

Chop the jar of artichokes and set aside.

To make the torte, start by spooning a few tablespoons of the cream cheese mixture on the bottom of your plastic lined container. Smooth it all over the bottom until you have a 1/2 thick layer, making sure to smooth it all the way to the edges of the container.

Then spoon a layer of the sundried tomatoes onto the cream cheese mixture layer.

Then add another layer of the cream cheese mixture on top of the sundried tomatoes.

Then spoon a layer of the chopped artichokes onto the cream cheese layer.

Add one last cream cheese layer on top of the artichokes.

Fold the ends of the plastic over the torte and freeze.

Take out about an hour before you want to serve and flip it over on a plate. Garnish with fresh basil and/or some of chopped sundried tomatoes and artichokes. Serve with crackers of your choice.