Cream Cheese Sun-Dried Tomato Pesto Layered Appetizer

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.