Sun-Dried Tomato and Pesto Cheese Spread Recipe

Ingredients <br>- 4 cloves garlic, peeled <br>- 1 1/2 cups fresh basil leaves <br>- 1 teaspoon fresh lemon juice <br>- 1/4 cup pine nuts <br>- 2 tablespoons extra virgin olive oil <br>- 2 2/3 cups softened cream cheese <br>- 1/4 cup freshly grated Parmesan cheese <br>- 1 1/3 cups sun-dried tomatoes, packed in oil, drained <br>- 1/3 cup tomato paste <br>- 3/4 cup butter <br>- salt and pepper to taste <br><p></p>Directions <br>step 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. <br>step 2: Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth. <br>step 3: Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper. <br>step 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. <br>step 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. <br>step 6: Carefully invert dish onto a platter and remove plastic to serve. <br>

Ingredients
- 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

Directions
step 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.
step 2: Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth.
step 3: Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper.
step 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.
step 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.
step 6: Carefully invert dish onto a platter and remove plastic to serve.

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