Antipasto Pesto Dip

Submitted by Chef53Kathy

"This is an awesome recipe.....it can be used in a variety of ways. I use it at the center of a large antipasto tray surrounded by veggies, cheeses and a variety of italian meats. It is delicious and looks so beautiful. It can serve as a light meal in some instances or just as an appetizer tray before a dinner party. It's pretty impressive to say the least."

 

• Ready In: 30mins
• Ingredients: 7
• Yields: 1 large platter
• Serves: 12-15

ingredients

• 1 lb butter, softened
• 1 lb cream cheese, softened
• 3⁄4 cup parmesan cheese, grated
• 10 ounces frozen spinach, thawed and squeezed dry
• 1⁄4 cup extra virgin olive oil
• 3 tablespoons basil pesto, good quality store bought
• 1 teaspoon chopped garlic

directions

1. With an electric mixer combine the cream cheese and butter and whip till light and fluffy.
2. In a separate bowl combine the squeezed spinach, cheese, EVOO, garlic and pesto. Saran Wrap a mold or tall glass dish and layer the butter mixture and the pesto mixture to create a pretty layerd dip, beginning and ending with the butter mixture. Cover and refrigerate until set. I make this part the day before I am serving the dip.
3. To serve, unmold and place in the center of your serving dish -- I use a punch bowl platter for this. Surround the dip with assorted veggies, baguette bread slices, prosciutto, pepperoni, salami, cheese cubes, olives, let your imagination be your guide.