SUN-DRIED TOMATO PESTO DIP

Sun-Dried Tomato Pesto Dip image

Provided by beverlyjean58

Categories Spreads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

4 garlic cloves
1 1/2 cups fresh basil leaves (packed)
1/4 cup pine nuts
1 tablespoon extra virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temp (about 21 oz)
1/4 cup parmesan cheese
1 1/3 cups sun-dried tomatoes, oil packed, drained
1/3 cup tomato paste
3/4 cup butter, room temperature

Steps:

Chop garlic in processor. Add basil, ¼ cup pine nuts, oil, and lemon juice. Process until well blended. Add 1/3 cup cream cheese and ¼ cup Parmesan cheese. Pulse until blended. Transfer 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.
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 wrap over sides.
Spread ¾ cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with ½ of tomato mixture, then 1/2 cup cream cheese-butter mixture, then ½ of pesto mixture.
Repeat layering with ½ cup cream cheese-butter mixture, remaining tomato mixture, ½ cup cream cheese-butter mixture, remaining pesto. Top with remaining cream cheese-butter mixture.
Cover and Chill overnight.
(Can be made 3 days ahead. Keep refrigerated).
Invert on to platter. Peel off plastic. Garnish with basil and pine nuts. Serve with baguette slices or crackers.

Nutrition Facts : Calories 344, Fat 33.4, SaturatedFat 19.3, Cholesterol 89, Sodium 449.8, Carbohydrate 7.2, Fiber 1.4, Sugar 3.4, Protein 6.6