Directions:
- Line a 5-3/4x3 loaf pan with plastic wrap.
- In a small bowl, combine cream cheese and garlic powder until well blended; set aside.
- In a bowl, combine Parmesan cheese, butter and pesto sauce until blended.
- Gradually stir in olive oil.
- Spread about 1/4 cup cream cheese mixture into prepared pan.
- Carefully spread with 1/3 pesto mixture.
- Repeat layers twice.
- Top with remaining cream cheese mixture.
- Cover and refrigerate at least 5 hours.
- Un-mold; serve with crackers and veggies.
- NOTE: to get nice layers refrigerate first cream cheese layer until firm then top with even layer of pesto mix. Refrigerate after each layer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.16 Kcal (1081 kJ) | ||
| Calories from fat | 232.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.81g | 40% | |
|---|---|---|---|
| Cholesterol | 33.19mg | 11% | |
| Sodium | 238.1mg | 10% | |
| Potassium | 55.73mg | 1% | |
| Total Carbs | 1.44g | 0% | |
| Sugars | 0.4g | 2% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 6g | 12% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 183.7mg | 18% | |
| Amount Per 100 g | |||
| Calories | 585.28 Kcal (2450 kJ) | ||
| Calories from fat | 526.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.52g | 40% | |
|---|---|---|---|
| Cholesterol | 75.24mg | 11% | |
| Sodium | 539.8mg | 10% | |
| Potassium | 126.34mg | 1% | |
| Total Carbs | 3.27g | 0% | |
| Sugars | 0.9g | 2% | |
| Dietary Fiber | 0.91g | 2% | |
| Protein | 13.61g | 12% | |
| Vitamin C | 2.7mg | 2% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 416.5mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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