Antipasto Pesto Dip
Ready In: 30 mins
Serves: 12-15
Yields: 1 large platter
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
- With an electric mixer combine the cream cheese and butter and whip till light and fluffy.
- 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.
- 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.
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