Directions:
- Line a 4-cup mold with plastic wrap; coat with cooking spray. Place tomatoes in bottom of mold; set aside.
- In a large bowl, beat the cheeses, sour cream and butter until blended. In another bowl, combine walnuts and pesto. Spread cheese mixture over tomatoes in prepared mold; top with walnut mixture.
- Bring edges of plastic wrap together over pesto; press down gently to seal. Refrigerate for at least 4 hours or until firm. Open plastic wrap; invert mold onto a serving plate. Serve with crackers. Yield: 2-1/3 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.19 Kcal (411 kJ) | ||
| Calories from fat | 83.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.32g | 14% | |
|---|---|---|---|
| Cholesterol | 9.54mg | 3% | |
| Sodium | 85.75mg | 4% | |
| Potassium | 64.48mg | 1% | |
| Total Carbs | 1.47g | 0% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 3.04g | 6% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 13.3mg | 74% | |
| Calcium | 64mg | 6% | |
| Amount Per 100 g | |||
| Calories | 483.3 Kcal (2023 kJ) | ||
| Calories from fat | 412.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.88g | 14% | |
|---|---|---|---|
| Cholesterol | 46.97mg | 3% | |
| Sodium | 422.09mg | 4% | |
| Potassium | 317.38mg | 1% | |
| Total Carbs | 7.23g | 0% | |
| Sugars | 1.51g | 1% | |
| Dietary Fiber | 2.51g | 2% | |
| Protein | 14.96g | 6% | |
| Vitamin C | 6.9mg | 2% | |
| Vitamin A | 1mg | 7% | |
| Iron | 65.5mg | 74% | |
| Calcium | 315.1mg | 6% | |
* 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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