Sun-Dried Tomato and Pesto Cheese Spread recipe
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Ingredients
- 4 cloves garlic, peeled 1 ½ cups fresh basil leaves 1 teaspoon fresh lemon juice ¼ cup pine nuts 2 tablespoons extra virgin olive oil 2 ⅔ cups softened cream cheese ¼ cup freshly grated Parmesan cheese 1 ⅓ cups sun-dried tomatoes, packed in oil, drained ⅓ cup tomato paste ¾ cup butter salt and pepper to taste
Nutrition Info
- 83.1 caloriescarbohydrate: 1.5 gcholesterol: 20.5 mgfat: 8.2 gfiber: 0.3 gprotein: 1.5 gsaturatedFat: 4.5 gservingSize: -sodium: 80.8 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Sun-Dried Tomato and Pesto Cheese Spread
Directions
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Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl.
Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth.
Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper.
Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish.
Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight.
Carefully invert dish onto a platter and remove plastic to serve.