Rating: 4.5 stars
46 Ratings
  • 5 star values: 35
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This is an incredible cheese spread. With the red of the sun-dried tomatoes and the green of the pesto, it makes for a beautiful Christmas appetizer. Garnish with toasted pine nuts and sprigs of basil and serve with crackers.

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Ingredients

52
Original recipe yields 52 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

83 calories; protein 1.5g; carbohydrates 1.5g; fat 8.2g; cholesterol 20.5mg; sodium 80.8mg. Full Nutrition
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