INGREDIENTS
- 4 Garlic cloves
- 1 1/2 cups Basil
- 1 tsp. Lemon juice
- 1/4 cup Pine nuts
- 2 tbs. Olive oil
- 1/3 cup Cream cheese
- 1/4 cup Parmesan cheese
- 1 1/3 cups Sun-dried tomatoes
- 1/3 cup Tomato paste
- 1/3 Cream cheese
DIRECTIONS
Chop garlic in robot coupe. Add basil, lemon juice, pine nuts, and olive oil to robot and process until well blended. Mix in cream cheese and parmesan. Blend until almost smooth.
Coarsely chop sun-dried tomatoes in robot coupe. Mix in tomato paste and cream cheese. Blend until smooth.
Place cream cheese and butter in a bowl. Using electric mixer, beat until fluffy. Season with salt and pepper.
Evenly spread ¾ cup cream cheese mixture in prepared baking dish. Layer with half the tomato mixture, ½ cup cream cheese mixture, half the pesto mixture. Repeat layers and top with remaining cream cheese mixture. Cover and chill overnight.
Article Provided By: Allison Thomas
