 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Found this recipe they call it a dip but it's more of a spread, made just a few changes, but my sons and dh finished the WHOLE THING! And I have to add..they actually said, Wow...this is really GOOD First time I made it..and almost wished I was alone. Shame on me! All I can say is it went and next time around I am making more. Ingredients:
1 (8 ounce) package cream cheese |
1/2 cup parmesan cheese (you can also use a mix or romano if you like, either way is yummy) |
1/3 cup pesto sauce (i used my frozen pesto-4 cubes thawed to equal 1/3 c. frozen pesto) |
1 (2 ounce) jar pimientos (here is where i changed this recipe i took 1/2 a red pepper sliced thinly, seeded, then chopped fine) |
2 teaspoons olive oil |
1/2 cup mozzarella cheese |
Directions:
1. Cream the cream cheeze with 1/4 cup of Parmesan cheese until well blended.
2. Spread this mixture at the bottom of a 9 quiche.
3. In a small pan pour just enough oil about 2 teaspoons just so you can soften up the peppers slightly.
4. You don't want them to brown, just saute a few seconds.
5. Lay and drain on a paper towel to absorb any access oil and let cool while preparing the rest.
6. Layer 1/3 cup pesto*, the jar of pimentos or the red fried peppers, and 1/2 cup mozzarella cheese and the remaining 1/4 cup parmesan cheese over the cream cheese mixture.
7. Bake at 350* for 15 min.
8. or until the mixture is heated through.
9. Serve with crackers orsliced Italian bread.
10. I found that Italian toast was outstanding with it by Nonni's.
11. *Notice- if you want to make the recipe for the frozen pesto, you can make it and whatever you do not use for this recipe you can freeze the rest for a later recipe.
12. I find the pesto cubes are great in a pinch even for a quick tomato sauce or to liven up a sauce.
13. **Youcan assemble this a day ahead, cover with plastic and heat and serve the next day as well.
14. Enjoy.
15. this is so easy!
|
|