Layered Pesto and Sundried Tomato Dip

Layered  Pesto and Sundried Tomato Dip

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3 blocks (8 ounces) cream cheese, softened
1 stick butter, softened
4 cloves garlic, minced
1 jar (6 ounces) sun-dried tomatoes packed in oil, drained and chopped
1 cup pesto sauce
1/4 cup grated parmesan cheese
A few fresh basil or bay Leaves (optional)
1 jar whole roasted red peppers (optional)
A few toasted pine nuts (optional)

Use a mixer to beat cream cheese, garlic and butter together until smooth. In another bowl, mix together pesto and Parmesan cheese. Line a 6 inch round cake pan or bowl with a large piece of plastic wrap, making sure the plastic wrap hangs over the edges of the pan or bowl. Divide cream cheese mixture into 3 parts. Spoon 1/3 of cream cheese down first and pat down. Spread pesto sauce on top. Repeat with another 1/3 of cream cheese mixture and then put on a layer of sun dried tomatoes. Top with a final layer of the cream cheese mixture. Fold plastic wrap over the top, sealing well. Chill overnight until firm. Unmold, remove plastic wrap. You can decorate the top with fresh basil or bay leaves and roasted red peppers or sundried tomatoes. For Christmas, I make a poinsettia on the top using pine nuts for the center of the flower. Serve chilled with toasted, sliced French bread or crackers.

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