Best Cream Cheese With Pesto Pine Nuts Recipes
CELEBRATION CHEESE BALLS
A handful of simple ingredients that go together in minutes, three fun flavorful options...these creamy cheese balls from our Test Kitchen are a darling, do-ahead delight for busy holiday hostesses! Why not whip up several batches? -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 cheese balls (1 cup each).
Number Of Ingredients 18
Steps:
- In a large bowl, beat cream cheese, Parmesan cheese and garlic until blended. Divide into three portions. , For Pine Nut-Pesto Cheese Ball: Beat one portion of cream cheese mixture and pesto until blended. Stir in basil. Chop 2 tablespoons pine nuts; stir into cheese mixture. Shape into a ball; roll in remaining pine nuts. Wrap in plastic; chill until firm. , For Horseradish-Bacon Cheese Ball: Beat one portion of cream cheese mixture and horseradish until blended. Stir in bacon and onion. Shape into a ball. Wrap in plastic; chill until firm., For Salsa Cheese Ball: Beat one portion of cream cheese mixture, tomato paste and salt until blended. Stir in cilantro, onion and jalapeno. Shape into a ball. Wrap in plastic; chill until firm. , Can refrigerate up to two weeks. Serve with crackers.
Nutrition Facts : Calories 57 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 98mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
DIP FOR THE STARS
A delectable layered dip for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue!
Provided by DANA COLE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 1h20m
Yield 30
Number Of Ingredients 10
Steps:
- In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.
- Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
- Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 2.9 g, Cholesterol 36.5 mg, Fat 15.2 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8.2 g, Sodium 234.3 mg, Sugar 1.4 g
PESTO
Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.
Provided by ANDERVAL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g
SUN-DRIED TOMATO AND PESTO TORTA
You can make this up to three days ahead; be sure to start at least one day in advance.
Categories Condiment/Spread Food Processor Cheese Garlic Nut Tomato Appetizer No-Cook Christmas Cocktail Party Low Carb New Year's Eve Basil Pine Nut Winter Christmas Eve Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 14
Steps:
- Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
- Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
CREAM CHEESE WITH PESTO & PINE NUTS
my boyfriend introduced me to this dish & its a wonderfully easy appetizer that is sure to please!
Provided by catalinacrawler
Categories Spreads
Time 5m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- place the cream cheese on a microwave safe plate & place pesto in microwave safe bowl.
- heat pesto for 1 minute to heat.
- heat cheese for 30-45 seconds. just long enough to soften but not melt.
- pour pesto over cream cheese & top with pine nuts.
- serve with crackers.
Nutrition Facts : Calories 203.1, Fat 14.2, SaturatedFat 5.9, Cholesterol 24.9, Sodium 217.8, Carbohydrate 16.7, Fiber 2.5, Sugar 0.2, Protein 4.2
PESTO CREAM CHEESE DIP
Make and share this Pesto Cream Cheese Dip recipe from Food.com.
Provided by nvermd
Categories < 4 Hours
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese, pesto and Parmesan cheese.
- Add olives and pimento.
- Refrigerate at least one hour.
Nutrition Facts : Calories 60.4, Fat 5.7, SaturatedFat 3.6, Cholesterol 17.7, Sodium 146.2, Carbohydrate 0.8, Sugar 0.7, Protein 1.7
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