Sun-Dried Tomato Pesto Dip

Submitted by beverlyjean58

"A very colourful layered dip!"

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 12

ingredients

• 4 garlic cloves
• 1 1⁄2 cups fresh basil leaves (packed)
• 1⁄4 cup pine nuts
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fresh lemon juice
• 2 2⁄3 cups cream cheese, room temp (about 21 oz)
• 1⁄4 cup parmesan cheese
• 1 1⁄3 cups sun-dried tomatoes, oil packed, drained
• 1⁄3 cup tomato paste
• 3⁄4 cup butter, room temperature

directions

1. Chop garlic in processor. Add basil, ¼ cup pine nuts, oil, and lemon juice. Process until well blended. Add 1/3 cup cream cheese and ¼ cup Parmesan cheese. Pulse until blended. Transfer to medium bowl.
2. Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
3. Beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
4. Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic wrap over sides.
5. Spread ¾ cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with ½ of tomato mixture, then 1/2 cup cream cheese-butter mixture, then ½ of pesto mixture.
6. Repeat layering with ½ cup cream cheese-butter mixture, remaining tomato mixture, ½ cup cream cheese-butter mixture, remaining pesto. Top with remaining cream cheese-butter mixture.
7. Cover and Chill overnight.
8. (Can be made 3 days ahead. Keep refrigerated).
9. Invert on to platter. Peel off plastic. Garnish with basil and pine nuts. Serve with baguette slices or crackers.