Sun-Dried Tomato and Pesto Cheese Spread

  • Recipe By
  • Published Mar 17th
  • Ready In8h 45m
  • Servings52
  • Calories83
This is an incredible cheese spread. With the red of the sun-dried tomatoes and the green of the pesto, it makes for a beautiful Christmas appetizer. Garnish with toasted pine nuts and sprigs of basil and serve with crackers.

Sun-Dried Tomato and Pesto Cheese Spread Ingredients

The following are the ingredients needed to make delicious Sun-Dried Tomato and Pesto Cheese Spread for 52 servings:

  • 4 cloves garlic, peeled
  • 1 1/2 cups fresh basil leaves
  • 1 teaspoon fresh lemon juice
  • 1/4 cup pine nuts
  • 2 tablespoons extra virgin olive oil
  • 2 2/3 cups softened cream cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1 1/3 cups sun-dried tomatoes, packed in oil, drained
  • 1/3 cup tomato paste
  • 3/4 cup butter
  • salt and pepper to taste

Sun-Dried Tomato and Pesto Cheese Spread Cooking Instructions

  • Prep45m
  • Cook-
  • Ready In8h 45m

To cook Sun-Dried Tomato and Pesto Cheese Spread, you need about 45 minutes of preparation time. The following are the steps to cook Sun-Dried Tomato and Pesto Cheese Spread easily:

  1. 1 Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl.
  2. 2 Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth.
  3. 3 Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper.
  4. 4 Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish.
  5. 5 Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight.
  6. 6 Carefully invert dish onto a platter and remove plastic to serve.

Nutrition Facts

Per Serving: 83 calories; 8.2 grams of fat; 1.5 grams of carbohydrates; 1.5 gram of protein; 20 milligrams of cholesterol; 81 milligrams of sodium.

  1. Jan 3rd 2006

    Unlike others, I did not enjoy making this recipe, also find it expensive. It was tedious. I followed the directions exactly, although halving it, and I just did not find it tastey enough t ...

  2. Dec 26th 2005

    I made this for a holiday party with great success. The colors are perfect for Christmas. By mistake, I didn't duplicate the layers and actually liked how it came out as you have a greater c ...

  3. Dec 26th 2005

    Very tasty and lovely creation. I had to give this 4 *'s due to its richness. I had my qualms when reading the nearly pound and a half of cream cheese and over a third of a pound of butter ...

  4. Dec 18th 2005

    I made this recipe for my Christmas Party - I followed the instructions exactly - it was a hit! Thanks for a great recipe.

  5. Dec 16th 2005

    Although I did not get to try this myself, everyone raved about it at my party. I served it with an assortment of crackers and people kept asking me for the recipe. It's a nice mix of flav ...

  6. Dec 8th 2005

    This was very good. Instead of layering in a baking dish, I choose to split the recipe and layer in bowls to give an "ornament" look. I then "decorated" the ornament with extra Pesto spread ...

  7. Oct 6th 2005

    MOST EXCELLENT! This spread is so full of flavor that it's sinful! A little goes a long way, as well. I only made half the recipe to test it out, and I can't wait to make it for a party. ...

  8. Oct 1st 2005

    Love it! Instead of crackers I use pita bread cut up into triangles.

  9. Jan 2nd 2005

    This is so good, the first time I made it I was asked to make it again for the next get together. I have tried making it with store bought pesto and sun dried tomato spread and it wasn't qui ...