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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is an awesome recipe.....it can be used in a variety of ways. I use it at the center of a large antipasto tray surrounded by veggies, cheeses and a variety of italian meats. It is delicious and looks so beautiful. It can serve as a light meal in some instances or just as an appetizer tray before a dinner party. It's pretty impressive to say the least. Ingredients:
1 lb butter, softened |
1 lb cream cheese, softened |
3/4 cup parmesan cheese, grated |
10 ounces frozen spinach, thawed and squeezed dry |
1/4 cup extra virgin olive oil |
3 tablespoons basil pesto, good quality store bought |
1 teaspoon chopped garlic |
Directions:
1. With an electric mixer combine the cream cheese and butter and whip till light and fluffy.
2. In a separate bowl combine the squeezed spinach, cheese, EVOO, garlic and pesto. Saran Wrap a mold or tall glass dish and layer the butter mixture and the pesto mixture to create a pretty layerd dip, beginning and ending with the butter mixture. Cover and refrigerate until set. I make this part the day before I am serving the dip.
3. To serve, unmold and place in the center of your serving dish - I use a punch bowl platter for this. Surround the dip with assorted veggies, baguette bread slices, prosciutto, pepperoni, salami, cheese cubes, olives, let your imagination be your guide.
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