Cream Cheese Sun-Dried Tomato Pesto Layered Appetizer
Recipe: #1355
October 25, 2011
Categories: Cheese, Appetizers, Baby Shower, Christmas New Years, Vegetarian, Cream Cheese, more
"Plan well in advance this must be chilled at least 8 hours or up to 2 days before serving"
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (92.3 g)
- Calories 331.5
- Total Fat - 32.4 g
- Saturated Fat - 9.6 g
- Cholesterol - 32.3 mg
- Sodium - 454.1 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 1.6 g
- Sugars - 2.4 g
- Protein - 5.2 g
- Calcium - 72.6 mg
- Iron - 1.5 mg
- Vitamin C - 20.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Beat the two (8-ounce) packages cream cheese with butter, 1/2 teaspoon seasoned salt, black pepper and hot sauce at medium speed with an electric mixer until creamy. set aside.
Step 2
Process dried tomatoes in a food processor until chopped; add in one (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides; spoon into a bowl, and set aside.
Step 3
Wipe container of food processor clean, thne process garlic and next 4 ingredients in food processor until chopped; add in Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.
Step 4
Spray a 6-inch springform pan with cooking spray.
Step 5
Spread 1/2 cup cream cheese/butter mixture evenly on bottom of springform pan.
Step 6
Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture.
Step 7
Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture.
Step 8
Top with remaining cream cheese/butter mixture.
Step 9
Cover with plastic wrap; chill at least 8 hours or up to 2 days.
Step 10
Run a knife gently around edge of pan to loosen sides.
Step 11
Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray.
Tips
No special items needed.
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