Sun-Dried Tomato Pesto Dip |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A very colourful layered dip! Ingredients:
4 garlic cloves |
1 1/2 cups fresh basil leaves (packed) |
1/4 cup pine nuts |
1 tablespoon extra virgin olive oil |
1 teaspoon fresh lemon juice |
2 2/3 cups cream cheese, room temp (about 21 oz) |
1/4 cup parmesan cheese |
1 1/3 cups sun-dried tomatoes, oil packed, drained |
1/3 cup tomato paste |
3/4 cup butter, room temperature |
Directions:
1. Chop garlic in processor. Add basil, 1/4 cup pine nuts, oil, and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Pulse until blended. Transfer to medium bowl.
2. Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
3. Beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
4. Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic wrap over sides.
5. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with 1/2 of tomato mixture, then 1/2 cup cream cheese-butter mixture, then 1/2 of pesto mixture.
6. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture, remaining pesto. Top with remaining cream cheese-butter mixture.
7. Cover and Chill overnight.
8. (Can be made 3 days ahead. Keep refrigerated).
9. Invert on to platter. Peel off plastic. Garnish with basil and pine nuts. Serve with baguette slices or crackers.
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