SUN-DRIED TOMATO AND PESTO CHEESE SPREAD

Sun-Dried Tomato and Pesto Cheese Spread image

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.

Provided by Carol A.

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes

Time 8h45m

Yield 52

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 83.1 calories, Carbohydrate 1.5 g, Cholesterol 20.5 mg, Fat 8.2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 80.8 mg, Sugar 0.3 g