Sun-Dried Tomato and Pesto Cheese Spread recipe

6 servings

4 cloves garlic, peeled

1 1/2 cups fresh basil leaves

1 teaspoon fresh lemon juice

1/4 cup pine nuts

2 tablespoons extra virgin olive oil

2 2/3 cups softened cream cheese

1/4 cup freshly grated Parmesan cheese

1 1/3 cups sun-dried tomatoes, packed in oil, drained

1/3 cup tomato paste

3/4 cup butter

salt and pepper to taste

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.